When we were heading into Portland, Chris’ dad informed us that he had elk steak that he got from a hunting trip that he could defrost. I’m sure some people have strong opinions about hunting but I grew up in Louisiana, which is Sportsman’s Paradise and the sports they are referring to are hunting and fishing. Done respectfully and legally, I believe it’s one of the more sustainable ways to get meat and the meat is very lean, not fatty.
There is way less marbeling than you would find in a steak from a steer raised for beef. This means it should be grilled for less time or it will be dry and tough as shoe leather.
I hadn’t ever eaten elk but was told it tastes like a really lean piece of beef so I figured chimichurri would be a good accompaniment. It’s also super easy to make. Put all the ingredients in a food processor and viola! Done!
It’s kind of like a spicy, tangy pesto.
I served the chimichurri on the side in case it was too much for some people. It does have a kick to it.
The meat went on the grill for just a couple minutes on each side which left it juicy and tender. It does basically taste like beef and has a very mild flavor. The chimichurri was a nice compliment that kicked it up a bit.
Adapted from Epicurious
- 1 cup (packed) fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 lbs. Elk steak or grass fed, organic beef
- Salt & Pepper to taste
- Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- Salt all sides of the meat and then add pepper. Let the meat rest while grill heats up.
- Put meat on hot grill for 5 minutes on each side.
- Serve with chimichurri sauce.