Elk Carpaccio With Grilled Corn Tortillas And Arugula With Lemon Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)
CAL
97
FAT
13%
CHOL
8%
SOD
4%

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Ingredients for 20 servings

1 1/4 pounds baby arugula

Kosher salt and fresh ground pepper

1 minced fresh jalapeno pepper

1 pound fresh domestic elk rib-eye

1 dozen fresh corn tortillas

2 tablespoons good olive oil

1 tablespoon good olive oil, plus more for drizzling

1/2 teaspoon fresh lemon juice

1/4 cup freshly grated dry Mexican cheese

1/2 teaspoon finely chopped jalapeno

1/2 fresh lemon, juiced

2 dashes green hot sauce (recommended: Tabasco)

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