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
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