Pan-Seared Elk Steak
This tender and juicy pan-seared elk steak is marinated in a delicious marinade that gives the steaks a bold and wonderful flavor!
Servings: 4 servings
Calories: 276kcal
Equipment
- 1 skillet
Ingredients
- 2 lbs. elk steak
- ¼ cup olive oil
- 1½ tablespoon lime juice
- 1 tablespoon orange juice
- 1 tablespoon Worcestershire
- 1½ teaspoon soy sauce
- 1 teaspoon hickory liquid smoke
- 1½ teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked chipotle pepper
- 1 teaspoon dried rosemary
- 2 tablespoon butter (optional)
Instructions
- Whisk all the wet marinade ingredients into a bowl, then add the spices and whisk to combine.
- Add the steaks and the marinade to a large Ziploc bag and seal. Massage the marinade into the steaks and marinate for 4+ hours.
- Heat a cast-iron skillet and make sure it's nice and oiled (or add 1 to 2 tablespoons of tallow). Cook steak over medium-high heat for 2 to 3 minutes per side, or until the internal temperature taken with a meat thermometer reads 125-130 degrees for medium-rare.
- Allow the steaks to rest, covered, for five minutes or so before slicing into medallions.
Notes
- When flipping the steak, use tongs to avoid pricking the steak and letting the juices escape, which will dry out the elk steak.
- Slice the steak against the grain and serve over a bed of rice or with a healthy broccoli salad. Another option is to serve the steaks with scalloped potatoes.
- Don't skip resting the steaks. This allows the juices to redistribute throughout the steak, resulting in a more tender steak.
- Store leftover steak in the fridge, in an airtight container, for up to 3 days.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Saturated Fat: 2g | Fiber: 1g | Sugar: 23g
