Marinated Elk Steak Recipe
I absolutely love this elk steak recipe because it’s the perfect blend of savory and sweet flavors, with the balsamic vinegar and brown sugar adding depth to the marinade. Plus, the method is straightforward, and marinating the steaks overnight means I can savor every tender, juicy bite after a quick grill—perfect for impressing friends at a weekend barbecue!
Bold flavors crafted from simple ingredients is what I love, and this Marinated Elk Steak fits the bill. This is a dish where you want to especially focus on the quality of your ingredients, as it’s the combination of them (and not too much fussing with them) that leads to a truly fine elk steak.
Olive oil, soy sauce, and Worcestershire sauce form the rich, umami base. Fresh lemon juice and balsamic vinegar cut the umami with a nice tang.
And in a dish like this one, garlic is an absolute must. Marinade aside, the only thing that goes on the steak before it hits the grill is a dusting of black pepper.
Ingredients
Steaks from elk are: High in protein, lean, and very high in iron.
Healthy fats boost flavor and help with cooking, but a lot of people don’t realize that translates onto our plates as extra virgin olive oil.
Soy sauce imparts umami and saltiness, boosting savory notes in meat.
Worcestershire sauce: A complex, layered taste with elements of tamarind and anchovy.
Garlic: Delivers potent, sharp flavor, and possesses antioxidant qualities.
Juice of lemon: Lends acidity, tenderizes meat, and brightens flavors.
Balsamic vinegar: Sweet and tangy, enriches depth and richness.
Ingredient Quantities
- 4 elk steaks, about 1-inch thick
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
1. In a medium bowl, mix olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice, balsamic vinegar, and brown sugar. Whisk until the sugar dissolves.
2. Add the dried rosemary, black pepper, onion powder, and salt to the marinade mixture and stir.
3. Put the elk steaks in a shallow dish or a resealable plastic bag.
4. Make sure the steaks are completely submerged in the marinade when you pour it over them, and let the steaks sit in the refrigerator for a minimum of 2 hours. For the best flavor, let the steaks soak overnight before grilling.
5. Take the steaks from the refrigerator 30 minutes before cooking them so they can come to room temperature.
6. Heat your grill or stovetop grill pan to medium-high heat.
7. Apply a small amount of oil to the grill grates or pan so the steaks won’t stick.
8. Marinated elk steaks can be grilled for about 4 to 5 minutes on each side and be expected to yield medium-rare results. If you prefer a different level of doneness, feel free to adjust the cooking time accordingly.
9. Let the steaks rest for about 5 minutes after grilling to allow the juices to redistribute.
10. Serve the elk steaks hot. Add your preferred sides or a fresh salad for a garnish. Enjoy!
Equipment Needed
1. Medium bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Shallow dish or resealable plastic bag
8. Grill or stovetop grill pan
9. Tongs
10. Pastry brush (for oiling grill/pan)
FAQ
- Q: Can I use this marinade for other types of meat?Yes, this marinade works wonderfully with beef, bison, or venison as well.
- Q: How long should I marinate the elk steaks?B: For maximum flavor, let the elk steaks soak in the marinade for at least 2 hours, preferably overnight.
- Q: What’s the ideal cooking method for elk steak?A: The best cook to medium-rare elk, using optimal methods like grilling, broiling, or pan-searing, for achieving the kind of texture and taste that makes elk meat so good to eat.
- Q: Can I substitute fresh rosemary for dried rosemary?Q: Can you use fresh rosemary in place of dried?
A: Yes, if using fresh rosemary, you will want to use about 1 tablespoon, chopped, in place of the dried rosemary. - Q: Do I need to baste the steaks with the marinade while cooking?Basting is not essential, but if you want to add flavor, the techniques below will help you achieve that. Just be sure to baste with a marinade that has been heated to kill any potentially harmful bacteria from the raw meat.
- Q: Is it safe to consume elk steak rare?A: Cooking elk steak to at least medium-rare is recommended to ensure safety, because game meat can carry different bacteria.
- Q: Can the marinade be used as a sauce?A: The marinade can be served as a sauce with a little extra attention to safety. Cooking it for a few minutes ensures the elimination of any harmful microorganisms that might have come into contact with raw meat.
Substitutions and Variations
If you’re looking for a neutral flavor, you can swap out olive oil for avocado oil.
Substitute tamari sauce for soy sauce to maintain a gluten-free diet.
If you can’t get any Worcestershire sauce, try using soy sauce with a couple of other ingredients—vinegar and molasses would be the closest substitutes.
Substitute fresh lemon juice with lime juice for a slightly different citrus note.
Use apple cider vinegar for a milder tang, rather than using balsamic vinegar.
Pro Tips
1. Tenderizing the Meat: Consider using a meat mallet to slightly tenderize the elk steaks before marinating. This can help the marinade penetrate deeper and ensure the steaks are more tender.
2. Marinade Enhancements: Add a splash of your favorite whiskey or bourbon to the marinade for an extra layer of flavor. This can complement the natural gaminess of elk meat beautifully.
3. Grill Thermometer: Use a meat thermometer to check doneness rather than relying solely on cooking time. Elk steaks are best enjoyed at medium-rare, around 130°F (54°C). This also helps avoid overcooking.
4. Wild Herb Garnish: Consider garnishing the finished steaks with fresh herbs like thyme or parsley before serving. This can add a fresh contrast to the rich flavors of the grilled elk.
5. Resting on a Wire Rack: Instead of resting the steaks directly on a plate, place them on a wire rack over a tray. This prevents the bottom from steaming in its own juices, ensuring a slightly crisper exterior.
Marinated Elk Steak Recipe
My favorite Marinated Elk Steak Recipe
Equipment Needed:
1. Medium bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Shallow dish or resealable plastic bag
8. Grill or stovetop grill pan
9. Tongs
10. Pastry brush (for oiling grill/pan)
Ingredients:
- 4 elk steaks, about 1-inch thick
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions:
1. In a medium bowl, mix olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice, balsamic vinegar, and brown sugar. Whisk until the sugar dissolves.
2. Add the dried rosemary, black pepper, onion powder, and salt to the marinade mixture and stir.
3. Put the elk steaks in a shallow dish or a resealable plastic bag.
4. Make sure the steaks are completely submerged in the marinade when you pour it over them, and let the steaks sit in the refrigerator for a minimum of 2 hours. For the best flavor, let the steaks soak overnight before grilling.
5. Take the steaks from the refrigerator 30 minutes before cooking them so they can come to room temperature.
6. Heat your grill or stovetop grill pan to medium-high heat.
7. Apply a small amount of oil to the grill grates or pan so the steaks won’t stick.
8. Marinated elk steaks can be grilled for about 4 to 5 minutes on each side and be expected to yield medium-rare results. If you prefer a different level of doneness, feel free to adjust the cooking time accordingly.
9. Let the steaks rest for about 5 minutes after grilling to allow the juices to redistribute.
10. Serve the elk steaks hot. Add your preferred sides or a fresh salad for a garnish. Enjoy!
