Grilled Elk Satay
Thinly sliced strips of elk marinated with a sauce combined of toasted cumin seeds, coriander seeds, fennel seeds, Dijon mustard, vinegar, oil and salt.
Servings: 4
Ingredients
- 1 - 1.5 lbs boneless elk, sliced into 1/4 inch slices
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp Dijon mustard
- 2 tsp white vinegar
- 1/2 cup olive oil
- 1/4 tsp kosher salt
- 8 flour tortillas
- 8 wooden or metal skewers
Grilled Side Vegetables
- 2-3 romaine hearts, halved
- 2 red bell peppers, seeds removed and halved
- 6-8 green onions
- olive oil
- kosher salt
Instructions
- Heat a skillet over medium-low heat. Add the coriander, cumin and fennel seeds to the dry skillet and toast for about 3-4 minutes to release their natural flavors and oils. Remove from heat when done. In a bowl, combine the Dijon mustard, vinegar, olive oil, salt and toasted seeds.
- Using a sharp knife, carefully slice against the grain into long 1/4 inch thick slices. Place the meat in a bowl or on a plate and pour the marinade sauce over the meat. Cover and refrigerate for 1 hour or overnight.
- Heat an outdoor grill on high heat.
- Remove the elk strips from marinade and thread onto wooden or metal skewers. Drizzle the romaine halves, red bell pepper and green onions with olive oil and a pinch of kosher salt.
- Set the elk satay skewers, romaine, bell pepper and green onions on the grill. Cook the elk satay skewers and vegetables for approximately 2-3 minutes per side. Remove when done and set aside. Heat flour tortillas on the grill until warmed.
- Serve the elk satay with chopped grilled vegetables, warm tortillas and your favorite condiments like diced tomatoes, sour cream and avocado.
Notes
- Reserve 1/4 of the marinade and use to drizzle over grilled vegetables and meat.