Elk and Crab Surf ‘n’ Turf
Now I’m ALL IN when it comes to dishing up a fresh combo of tender butterflied elk top sirloin steaks filled with a bright flavored crab meat stuffing. If you don’t have top sirloin on hand, don’t worry – slices of elk backstrap are a perfect substitute.
Servings: 4
Ingredients
- 6 elk top sirloin steaks or backstrap steaks, 3/4" inches thick
- 8 oz lump crab
- 1/2 cup red bell pepper, finely chopped
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 zest of a lemon
- 1/2 tsp celery salt
- 1/4 tsp paprika
- 1/4 tsp granulated garlic powder
- kosher salt
- ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Butcher's twine
Instructions
- Preheat oven to 400° degrees.
- In a bowl, combine the lump crab, red bell pepper, mayonnaise, lemon juice, lemon zest, celery salt, paprika and granulated garlic powder.
- Place the ¾” inch elk steaks on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves. Season with kosher salt and freshly ground black pepper.
- Generously stuff the elk steaks with the crab mixture and secure closed with butcher's twine.
- Heat a 12” inch cast iron skillet or oven proof skillet over medium heat adding the olive oil and butter. Set the elk steaks in the skillet and brown each side, a total of about 2 minutes. Remove the skillet from the heat and set in the oven baking for 15-20 minutes or when the meat reaches 135-140° degrees.
- Remove and set on a cutting board letting the meat rest for 5 minutes. Slice, serve and finish with the buttery pan drippings.
Notes
Now I’m ALL IN when it comes to dishing up a fresh combo of tender butterflied elk top sirloin steaks filled with a bright flavored crab meat stuffing. If you don’t have top sirloin on hand, don’t worry – slices of elk backstrap are a perfect substitute.