Bold Grilled Elk Steaks with Zesty Chimichurri
Experience the rich flavors of grilled elk steaks, marinated to perfection and paired with a vibrant chimichurri sauce. This dish balances the lean, juicy profile of elk with a refreshing, zesty herb sauce that enhances every bite. Perfect for summer barbecues or special gatherings, this recipe is sure to impress meat lovers and adventurous eaters alike.
ingredients
- 4 elk steaks (6 oz each)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
steps
- 1.
In a bowl, whisk together olive oil, balsamic vinegar, garlic, rosemary, thyme, salt, and pepper.
- 2.
Place the elk steaks in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 2 hours, or overnight for best flavor.
- 3.
For the chimichurri sauce, combine parsley, cilantro, garlic, red pepper flakes, olive oil, vinegar, salt, and pepper in a small bowl. Mix well and set aside to let flavors meld.
- 4.
Preheat your grill to medium-high heat.
- 5.
Remove elk steaks from the marinade and let excess marinade drip off.
- 6.
Grill steaks for about 4-5 minutes on each side, or until the internal temperature reaches 130°F for medium-rare.
- 7.
Remove from grill and let rest for 5 minutes.
- 8.
Serve grilled steaks topped with chimichurri sauce for a fresh, zesty finish.
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