Ingredients
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2
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1/4 - 1/2
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1 - 2
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Directions
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., Thanks for posting this. Elk isn’t too common, and its a tragedy to cook it wrong. Your recipe hits all the right points. For folks that are more adventurous as I’ve noticed some of the responses involve substitutions , I’ll offer the “mechanics” of this recipe to help folks adopt or adapt it for themselves.
The Italian dressing does a few things: It brings an oil base, an acid in the form of the vinegar, and the seasoning: mainly salt, sugar, garlic, onion, oregano, pepper and some citric.
The importance of the vinegar is that it’s this acid that will do most of the tenderizing, and these
steaks are tough as-is.
The seasoning in the dressing pair up with the Montreal Steak mix which again are salt, black pepper, onion, garlic, dry red pepper, and some herbs thyme, rosemary and coriander .
KUDOS! to you for identifying these two mixes and using them – the cover all the basis in such an easy way! The other key to the Montreal mix is the salt and black pepper are crushed, so the pieces are larger and bring a lot of flavor on the plate.
So – I bring all this up to let you, dear readers, know that you can mix/match/experiment with any of the elements in these ingredient lists to suite yourselves without going too far afield. If you want to create the marinade from scratch you can substitute in lemon juice for some of the acid, or balsamic vinegar, add soy or Worcestershire sauce in place of some of the oil base, etc.
Careful that yo don’t mix too many heavy flavors, though, and the salt and pepper are the most important!
Other key to tenderness is letting the mix marinade: whatever your final ingredients, you should have enough liquid for about 1/4 cup or more per steak, more isn’t a problem. Mix all the ingredients together, place in a heavy duty ziplock with up to 6 steaks gallon freezer size bag and you can let them rest in the ‘fridge for up to 4 days, turning the bag daily. The longer= the more tender.
Then cook as suggested: 5 mins a side on a hot grill, let rest on the warm side of the grill or in the oven and enjoy!, Thanks for posting this. Elk isn’t too common, and its a tragedy to cook it wrong. Your recipe hits all the right points. For folks that are more adventurous as I’ve noticed some of the responses involve substitutions , I’ll offer the “mechanics” of this recipe to help folks adopt or adapt it for themselves.
The Italian dressing does a few things: It brings an oil base, an acid in the form of the vinegar, and the seasoning: mainly salt, sugar, garlic, onion, oregano, pepper and some citric.
The importance of the vinegar is that it’s this acid that will do most of the tenderizing, and these
steaks are tough as-is.
The seasoning in the dressing pair up with the Montreal Steak mix which again are salt, black pepper, onion, garlic, dry red pepper, and some herbs thyme, rosemary and coriander .
KUDOS! to you for identifying these two mixes and using them – the cover all the basis in such an easy way! The other key to the Montreal mix is the salt and black pepper are crushed, so the pieces are larger and bring a lot of flavor on the plate.
So – I bring all this up to let you, dear readers, know that you can mix/match/experiment with any of the elements in these ingredient lists to suite yourselves without going too far afield. If you want to create the marinade from scratch you can substitute in lemon juice for some of the acid, or balsamic vinegar, add soy or Worcestershire sauce in place of some of the oil base, etc.
Careful that yo don’t mix too many heavy flavors, though, and the salt and pepper are the most important!
Other key to tenderness is letting the mix marinade: whatever your final ingredients, you should have enough liquid for about 1/4 cup or more per steak, more isn’t a problem. Mix all the ingredients together, place in a heavy duty ziplock with up to 6 steaks gallon freezer size bag and you can let them rest in the ‘fridge for up to 4 days, turning the bag daily. The longer= the more tender.
Then cook as suggested: 5 mins a side on a hot grill, let rest on the warm side of the grill or in the oven and enjoy!
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Steps
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1
Done
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Using a Fork or Other Tenderizing Tool, Puncture Both Sides of the Elk Steaks. |
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2
Done
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Place Elk Steaks in a Pan or Dish. |
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3
Done
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Sprinkle Italian Dressing Over the Steaks. Turn to Coat the Opposite Side of the Steaks. use Good Seasons Italian Dressing That I Make Using Red Wine Vinegar. |
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4
Done
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Sprinkle Mc Cormick'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.. |
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5
Done
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Cover the Steaks With Foil and Place in the Fridge. |
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6
Done
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*marinate at Least an Hour, Overnight If Possible. |
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7
Done
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Grill Steaks Over Medium Heat Approximately 5-6 Minutes on Each Side Depending on the Thickness of the Steaks and the Desired Doneness. |
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8
Done
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Serve With Mushrooms. Enjoy! |
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9
Done
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*prep Time Does not Include Marinating Time. |
