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.

IMG 7080 - Elk Steak with Chimichurri

Look at that beautiful, lean cut of meat.

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.

IMG 7250 - Elk Steak with Chimichurri

Every kitchen should have a food processor.

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!

IMG 7253 - Elk Steak with Chimichurri

Pour that oil on in there.

It’s kind of like a spicy, tangy pesto.

IMG 7264 - Elk Steak with Chimichurri

I had never actually made this before because I always associate it with beef and I don’t eat a lot of beef at home but I could see it being good on chicken too.

 

I served the chimichurri on the side in case it was too much for some people.  It does have a kick to it.

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The elk came out perfect! Whew!

 

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.

Delightful Recipe

Adapted from Epicurious

INGREDIENTS

  • 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

For chimichurri:

  • Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

For meat:

  • 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.

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