Think of elk as the leaner, wilder cousin of beef. It grills up fast, tastes like a cross between venison and steak, and it pairs beautifully with bold flavors. This lemon-garlic elk steak recipe takes full advantage of that, with a quick soy-and-ginger marinade that keeps the meat juicy. Just toss the steaks on a hot grill, cook them medium-rare, and you have a wild game dinner that feels both rustic and gourmet…all without the extra calories of beef.

Ingredients

  • 2 pounds (900 grams) elk, or other venison steaks
  • 3 tablespoons (45 milliliters) olive oil
  • 1 tablespoon (15 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) fresh lemon juice
  • 1 tablespoon (15 milliliters) Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon (2 1/2 milliliters) onion powder
  • 1/2 teaspoon (2 1/2 milliliters) ground ginger
  • 1/2 teaspoon (2 1/2 milliliters) sea salt
  • 1/4 teaspoon (1 1/4 milliliters) black pepper

Steps to Make It

  1. Gather the ingredients.Grilled Lemon-Garlic Elk Steaks ingredients The Spruce / Kristina Vanni
  2. Place the steaks in a large resealable plastic bag or a shallow pan.Elk steaks in a plastic bagThe Spruce / Kristina Vanni
  3. Combine the remaining ingredients—olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, onion powder, ginger, salt, and pepper—in a small bowl and pour the mixture over the meat. Seal the bag or cover the shallow pan and then place in the refrigerator for 6 to 12 hours.Steaks and marinade in a plastic bag The Spruce / Kristina Vanni
  4. Preheat the grill to medium heat. Remove steaks from the bag or pan and discard marinade.Elk steaks placed on grillThe Spruce / Kristina Vanni
  5. Place the steaks on the grill and cook for 5 to 7 minutes per side.Elk steaks cooking on the grill The Spruce / Kristina Vanni
  6. When the meat is cooked to desired doneness, remove from the heat and serve.Grilled Lemon-Garlic Elk SteaksThe Spruce / Kristina Vanni
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Recipes App Kokanee Quinn