Chimichurri grilled elk steaks served with toasted sourdough baguette rounds can be served as a meal or as an appetizer. This recipe would also work for venison steaks. ~Enjoy!
Ingredients
- 12-14 – 1/4 inch Elk Steaks
Chimichurri Marinade
- 1/2 cup red wine vinegar
- 3 garlic cloves thinly sliced
- 1 shallot chopped
- 1 green or red jalapeño chopped (optional)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
- 1 tablespoon honey
- 3/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt (optional)
Directions
Add all marinade ingredients into a blender and pulse until smooth. Cut elk into 1/4 inch thick steaks and rub 1/2 of chimichurri marinade on steaks. Cover and refrigerate for 3 hours or overnight. Let steaks become room temperature before grilling about 30 minutes. Heat barbeque to high heat. Grill elk steaks quickly for about 1-2 minutes per side. Remove and cover loosely with foil for 10 minutes. Slice each steak diagonally against the grain and serve with additional chimichurri sauce and toasted sourdough baguette rounds.
Yum