Ingredients:

• 3 Small Elk Steaks, thinly sliced
• Olive Oil
• 1 Large Green Onion, chopped (separate whites & greens)
• 1 Head of Lettuce. Romaine or anything good for wrapping
• 1 Large Carrot, grated
• 1-2 Limes
• A Handful of Cilantro (I would have done more but it was all that I had)
• 1-2 Jalapeños, sliced
• 3/4 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1 tsp Himalayan Salt
• 1 tsp Pepper
• 2 Tbsp Nutritional Yeast
• 1 Cup Raw Cashews soaked for 3+ hours & drained
• 1/2 cup fresh water
• 2 Cloves Pressed Garlic

Directions:

Heat olive oil on Medium in cast iron skillet. Add chopped onion white and stir until browned. Add chili powder & cumin. Stir. Add Elk steaks and cook until they start to brown, then flip. I cooked it medium. Remove steaks from pan and squeeze 1/2 a lime over it. set aside.

For the Sauce:

• half of your Cilantro
• 1 Jalapeño, sliced
• 1 tsp Himalayan Salt
• 1 tsp Pepper
• 2 TBSP Nutritional Yeast
• 1 Cup soaked Raw Cashews, drained
• 1/2 cup fresh water
• 2 Cloves Pressed Garlic
• 1/2 lime juice

Place all the above ingredients in a blender or food processor. I just used our single serve Ninja cup. Blend until smooth.

To Serve:

Place lettuce leaves on plate. Add Elk, carrots, top of green onion and remaining sliced jalapeños. Drizzle with sauce. Sprinkle other half of cilantro on top and garnish with lime slices. There will be lots of extra sauce for dipping!

Enjoy!