No Elk? No Problem! Grilled Elk Steak with Buttered Asparagus Can Easily Be Swapped with Beef
Beef tenderloin can easily be swapped in for Grilled Elk Steak with Buttered Asparagus if you don’t have easy access to elk. I know many of you don’t have a freezer full of elk meat, and that’s okay! I wanted to share this recipe because I do happen to have a freezer full of elk meat, and I know there are a few of you out there who enjoy hunting and were successful this year. Have you ever had elk roast? A recipe for this amazing meal will also be forthcoming in the next couple weeks :0)
Elk Meat can Easily be Dressed Up for a Fancy Night-in at Home or a Special Date or Holiday Dinner.
A marinade of olive oil, soy sauce, garlic, rosemary and oregano is simple but has the perfect flavors to make Grilled Elk Steak with Buttered Asparagus really shine. When it’s time to go on the grill I sprinkle it with some steak seasoning to help it caramelize.
The steak seasoning goes on the asparagus too, (along with some butter) so it pairs perfectly with the meat. The asparagus spears are then wrapped in foil and placed on the grill to steam while the steaks cook.
I love the rustic simplicity of this recipe; it doesn’t get any more natural that this, especially if you purchase organic asparagus. Elk meat is very very lean, and asparagus is high in fiber and vitamins K and B1. I don’t know if I would label this recipe as ‘healthy’ but it is certainly clean eating! I like my steaks medium to well done (as you can see above, no pink) of course you can cook it however you like and it will be delicious!
Grilled Elk Steak with Buttered Asparagus
Elk tenderloin is the best meat on the whole animal, and it deserves the very best marinade before going on the grill. Throw in an easy and delicious side vegetable and you just cooked up a $75 steakhouse dinner at home! Beef can also be substituted if you didn't happen to fill your Elk tag this year :0)
6 elk or beef tenderloin medallions (or about 1 and 1/4 pounds of meat)
1 cup olive oil
3/4 cup low sodium soy sauce
2 sprigs of fresh rosemary
1 tablespoon minced or pressed garlic
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
1/2 teaspoon fresh cracked black pepper
2 tablespoons of your favorite steak seasoning (I use Weber Steak and Chop), divided
1 bunch asparagus spears (about 1 pound)
6 tablespoons salted butter, cut into 6 pieces
Remove any sliver skin from the meat if necessary and discard. In a large zipper lock bag, place the meat, olive oil, soy sauce, rosemary, garlic, oregano and pepper and tightly seal. Gently shake the bag to mix the contents. Let sit at room temperature for 30 minutes, flipping the bag over after 15 minutes.
While the meat marinates, prepare the asparagus by chopping about 3 inches off the tough ends (not the nobby tops) and placing the remainder in the center of a large sheet of aluminum foil. Season with 1 tablespoon of steak seasoning and place butter over the top of the spears. Fold and roll the ends of the foil to 'seal' the asparagus and keep the butter from dripping out when on the grill.
Preheat your grill to 375 - 400 degrees F. Remove the meat from the marinade and discard marinade. Season the meat all over with the remainder of the steak seasoning. Grease your grill grate with vegetable oil and place steaks over direct heat. Place foil package of asparagus on grill also. Grill meat to desired doneness (7-8 minutes for medium rare, 10 for medium, 14 minutes for well done). Times listed will vary depending on the size of your steaks. Remove the meat and tent with foil for at least 5 minutes to let the meat rest. Cook asparagus for about 10-14 minutes and remove. Serve meat and Asparagus together along with potatoes, rice, or other sides of your choice.
Don't have elk? This recipe is delicious with beef tenderloin as well :0)
Looking for a few more sides to round out this meal? I would recommend Southwestern Curly Sweet Potato Fries or Mocktail Fruit Salad.
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