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Grilled Elk Steak with Buttered Asparagus

5 from 1 review

  • Author: Emily
  • Total Time: 50 minutes
  • Yield: 6 steaks


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)

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: American