Lemon Balsamic Marinated Elk Steaks

Name: Lemon Balsamic Marinated Elk Steaks
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Yield: 2
Ingredients: 2 The Honest Bison Elk Filet Mignons; 2 tablespoons olive oil (plus more for cooking the steaks); 1 tablespoon lemon juice; 1 tablespoon balsamic vinegar; 1 tablespoon soy sauce; 1/2 tablespoon Worcestershire sauce; 1/2 teaspoon black pepper; 2 garlic cloves; optional: lemon wedges and fresh thyme for garnish

If you’ve ever found yourself endlessly searching the internet for the absolute perfect Elk Steak recipe, this is the recipe for you. What makes a perfect steak anyway? To us, it’s starting with the highest quality cut of meat you can source — our go-to is the Elk Filet Mignon — and then using a seasoning or marinade that brings out the natural, rich flavor of the meat. (There’s nothing worse than a great steak that’s been overpowered by sauces or seasonings.) This recipe for Lemon Balsamic Marinated Elk Steaks perfectly complements the natural flavor of the elk meat with a zesty, umami flair. We chose to use Elk Filet Mignon Steaks but this recipe would work well with any Elk Steak you choose!

Scroll down for the recipe and be sure to check out the helpful tips and FAQ section at the end!

Lemon Balsamic Marinated Elk Steaks

The Honest Bison

Servings

Ingredients

2 The Honest Bison Elk Filet Mignons
2 tablespoons olive oil (plus more for cooking the steaks)
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/2 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
2 garlic cloves
optional: lemon wedges and fresh thyme for garnish

Directions

Mix all the marinade ingredients together in a shallow dish. Place the steaks in the marinade, coating both sides. Cover and let rest in the fridge for at least 4 hours or overnight. Flip the steaks over halfway through.
30 minutes before you’re ready to cook, remove the steaks fromthe marinade and pat dry. Set on a clean plate and allow to cometo room temperature.

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30 minutes before you’re ready to cook, remove the steaks from the marinade and pat dry. Set on a clean plate and allow to come to room temperature.
Place the steaks on the hot grill and cook for 3-4 minutes, then flip and continue to cook another 3-4 minutes, until the internal temperature reaches 125-130 degrees for medium-rare.

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Heat a cast iron or stainless steel skillet with a big drizzle ofolive oil over medium-high heat. Once hot, add the steaks and cook for 3-4 minutes, then flip and continue to cook another 3-4 minutes, until the internal temperature reaches 125-130 degrees for medium-rare.