Grilled Elk Satay
Satay can be made with of a variety of sliced meats and fish, but Elk is the most popular in my kitchen. Elk sirloin is cut into long thin strips and then soaked overnight in a salty-sweet soy sauce marinade.
Servings: 4
Ingredients
- 1 1/2 lbs Elk sirloin, cut into 1/4 inch strips
- 1/2 cup tamari or low sodium soy sauce
- 1/4 cup teriyaki sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tsp rice vinegar
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 4 cups cooked jasmine rice
- 2 green onions, finely chopped
- 1 tsp toasted sesame seeds
- 6-8 bamboo or wood skewers, presoaked
Instructions
- Heat a saucepan over low heat and add the tamari sauce, teriyaki sauce, hoisin sauce, honey, minced garlic and ginger. Stir to combine and remove from heat.
- Set the elk meat on a cutting board and carefully cut long strips into roughly 1 inch wide by ¼ inch thick slices. Place the meat in a bowl and pour half of the sauce over the meat - reserving the other half. Marinate the meat for up to 4 hours or overnight.
- Remove the meat from the marinade and thread 3 to 4 slices onto the presoaked skewers.
- Grill the Elk Satay over high heat for 4-5 minutes. Turn the Satay and baste with the remaining marinade grilling for 4-5 minutes. Remove the meat and let rest for 10 minutes.
- Serve the Grilled Elk Satay over cooked jasmine rice and garnish with toasted sesame seeds, green onion and a drizzle of the remaining sauce.