I have to admit that this recipe didn’t turn out exactly how I had it planned. I had everything ready for the grill when I got word that the boys had an antelope down and wouldn’t be home for another 4-5 hours and that would put dinner at just about 11:30 pm that night. I always eat late but that was just a little too late. Hahahaha!
Sometimes having a change of plans can enhance the flavor of the food you are getting ready to cook. By the next day the tomatoes were to soft for the grill, so I cooked them in a tinfoil pan. The recipe and the outcome turned out better than I expected. Sometimes cooking BLOOPERS make some of the best meals!
Ingredients
- 6-8 inch elk backstrap steak (season with kosher salt, black pepper and garlic powder)
- 6 large heirloom tomatoes
- 2 cloves garlic thinly sliced
- Fresh herbs: basil, thyme and chives
- 2 tablespoons balsamic glaze vinegar
- 1 tablespoon olive oil
- kosher salt and cracked pepper
- 1 tablespoon butter
Directions
Slice tomatoes and place in a large tin pan or two pieces of tinfoil. Drizzle with olive oil, balsamic vinegar, fresh herbs, kosher salt and black pepper. Heat outdoor grill to medium-high heat. Place tomatoes on grill, close lid and cook for 15-20 minutes.
While tomatoes are on the grill, melt butter in a pan over medium-high heat. Add elk to the HOT skillet and brown on all sides until you get a rich dark coloring. Remove from skillet and let rest uncovered for 10 minutes.
Remove tomatoes from grill and pour into the same pan you cooked the backstrap. Heat tomatoes over low heat and bring to a simmer. Cut elk steaks into thin slices and add to tomato mixture. The tomato sauce will be hot enough to continue to cook your elk so be careful not to let simmer for to long.
Remove from heat and serve in a bowl with sourdough bread. – Enjoy!
