GRILLED ELK STEAKS
My husband brought home a freezers worth of elk meat from a hunt in Montana. I am a firm believer in eating whatever is brought home from a hunt. I really love elk meat! It has a mild flavor and is a good source of lean protein. If marinated, even the "tougher" cuts come out great. I recommend cooking to medium/medium rare for ideal tenderness, but I have had it cooked well done and it is still tasty. My husband remembers the smell of the field dressing the elk in full rut, so I came up with the recipe to "help" him enjoy elk as much as I do.
Provided by Marianne5
Categories Elk
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Using a fork or other tenderizing tool, puncture both sides of the elk steaks.
- Place elk steaks in a pan or dish.
- Sprinkle Italian dressing over the steaks. Turn to coat the opposite side of the steaks. (I use Good Seasons Italian Dressing that I make using red wine vinegar.)
- Sprinkle McCormick's Brand Montreal steak seasoning to coat one side of the steaks. (You could sprinkle seasoning over both sides, but if you use too much seasoning, you'll overpower the taste of the meat.).
- Cover the steaks with foil and place in the fridge.
- *Marinate at least an hour, overnight if possible.
- Grill steaks over medium heat approximately 5-6 minutes on each side depending on the thickness of the steaks and the desired doneness.
- Serve with mushrooms. Enjoy!
- *Prep time does not include marinating time.
Nutrition Facts : Calories 85.5, Fat 8.3, SaturatedFat 1.3, Sodium 299, Carbohydrate 3.1, Sugar 2.4, Protein 0.1
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