A colorful and healthy Mediterranean-inspired recipe that combines citrus accents with grilled game meat, roasted cherry tomatoes and a lightly dressed crunchy romaine salad. Serve with grilled flatbread or warmed pitas.
Serves 2-4
Marinade Ingredients
- 2-4 Elk backstrap steaks (about 3 to 4 inches thick, substitute venison)
- ½ cup olive oil
- ¼ cup juice from a lemon
- 1 clove garlic, finely minced
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 teaspoon fresh dill
- ½ teaspoon kosher salt
Roasted Tomatoes
- 2 cups cherry tomatoes
- 1 clove garlic, finely minced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
Salad Dressing
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- fresh ground black pepper
Salad
- Romaine lettuce, chopped
- 1 cucumber, sliced
- 1 onion, sliced
- 1 tablespoon fresh dill, chopped
Preparation
Combine all marinade ingredients in a small bowl and pour over the elk meat. Let the meat marinate in the refrigerator for 30 minutes or up to an hour.
Tear off a piece of tinfoil about a foot wide and add tomatoes, garlic, olive oil and salt to the center. Fold up the edges of the foil around the tomatoes so the juices won’t leak out of the foil.
Heat an outdoor grill on high heat. When nice and hot, place the elk and the tomato foil pack direct on the grill. Cook the elk 6-7 minutes per side or until internal temperature is about 125 degrees (medium-rare). Remove the elk and the tomatoes from heat and set aside letting the meat rest for ten minutes. Using a sharp knife, slice each steak into thin strips on a diagonal cut and season with a pinch of kosher salt. Serve with roasted tomatoes, salad and grilled flatbread.
