IMG 7366 721x541 - Elk Steak with Chimichurri
CSA Away, Dinner, Entrees, Meat

Elk Steak with Chimichurri

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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.


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.


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!


Pour that oil on in there.

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


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.


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


  • 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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