Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette
13 Ingredients
  • 1 pound fresh domestic elk rib-eye
  • 1 minced fresh jalapeno pepper
  • 1 dozen fresh corn tortillas
  • 1 tablespoon good olive oil, plus more for drizzling
  • 1/2 teaspoon fresh lemon juice
  • Kosher salt and fresh ground pepper
  • 1/4 cup freshly grated dry Mexican cheese
  • 2 tablespoons good olive oil
  • 1/2 fresh lemon, juiced
  • 2 dashes green hot sauce (recommended: Tabasco)
  • 1/2 teaspoon finely chopped jalapeno
  • Kosher salt and fresh ground pepper
  • 1 1/4 pounds baby arugula
Nutrition
121
6% daily value
20 servings
                                       
                                            low-​sugar, gluten-​free
     

Fat

12% 8

Saturated

13% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

3% 8

Carbs (net)

- 6

Fiber

6% 2

Sugars

- 1

Sugars, added

- 0

Protein

12% 6

Cholesterol

6% 17

Sodium

7% 167

Calcium

7% 71

Magnesium

7% 29

Potassium

4% 193

Iron

6% 1

Zinc

13% 1

Phosphorus

14% 97

Vitamin A

4% 39

Vitamin C

7% 6

Thiamin (B1)

4% 0

Riboflavin (B2)

7% 0

Niacin (B3)

9% 1

Vitamin B6

12% 0

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

11% 2

Vitamin E

4% 1

Vitamin K

28% 33

Sugar alcohols

- 0

Water

- 49
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