Grilled Elk Steaks with a bright and bold garlic and herb marinade is what’s for dinner.
The marinade ingredients are simple and include roughly chopped cilantro, flat leaf parsley, fresh garlic, olive oil and a pinch of kosher salt. When I cook smaller cuts of wild game, I always add oil to the lean meat. It not only helps to keep the meat moist while cooking but also keeps the meat from sticking to the grill grates.
Always be sure the preheat the grill to high heat prior to cooking. And make sure it’s HOT! You only want to have to cook these steaks for 2-3 minutes per side and that’s it. When their time’s up, remove from the heat and let rest for 10 minutes. Thinly slice against the grain prior to serving with your favorite accompanying side dish.
Ingredients
- 1 1/2 - 2 lbs elk sirloin, cut into 6 steaks, 3/4 inch thick
- 1/2 cup cilantro, roughly chopped
- 1/2 cup flat leaf parsley, roughly chopped
- 1 clove garlic, minced
- 3/4 cup olive oil
- 1 tsp kosher salt
Instructions
- Blend the cilantro, parsley, garlic, olive oil and salt in a bowl. Marinate the sliced venison steaks with the cilantro marinade. Cover and refrigerate for 1 hour or overnight. Remove the meat from the refrigerator and let sit for 30 minutes prior to grilling.
- Preheat the outdoor grill to high heat. Set each venison steak on the grill grates and cook for 2-3 minutes per side. Remove from heat and let rest for 10 minutes.
- Thinly slice each steak against the grain prior to serving.