Elk Ribeyes w/ Fresh Peach Salsa

Serves: 2
Prep time: 15 Mins (+ 1-4 Hours Marinating Time)
Cook time: 6-8 Mins.
Method: Grilling

Nothing tastes like summer more than the sweet flavor of sun-ripened peaches and the slightly charred taste of a perfectly grilled steak. So imagine our delight when Miss Allie suggested combining these two flavors into one exquisitely seasonal dish. Well, she didn’t have to ask us twice. This recipe for Elk Ribeyes with Fresh Peach Salsa is as simple as it is flavorful, using minimal ingredients to create a sweet, tangy combination that perfectly complements a gorgeous summer day spent in the sun.

Also pairs nicely with a chilled bottle (or two) or white wine. Try it out and let us know what you think!

Recipe & Photography by Allie Doran of Miss Allie’s Kitchen.

Recipe: Elk Ribeyes w/ Fresh Peach Salsa

Ingredients: For Elk Ribeyes

  • 2 7 oz Honest Bison Elk Ribeyes
  • 2 Tbsp. Olive Oil
  • 2 Limes, Juiced
  • 1/4 Cup Chopped Cilantro
  • 3 Garlic Cloves, Smashed & Chopped
  • 3/4 Tsp. Salt
  • 1/2 Tsp. Black Pepper

Ingredients: For Peach Salsa

  • 2 Fresh Peaches, Diced
  • 3/4 Cup Cherry Tomatoes, Diced
  • 2 Jalapenos, Diced & De-seeded
  • 1 Tbsp. Chopped Cilantro
  • 1 Lime, Juiced
  • 1 Tbsp. Agave Nectar or Honey
  • 1/2 Tsp. Salt


  1. Remove the ribeyes from any packaging and pat dry. Place the ribeyes in a bowl or a zip top bag.
  2. Mix together the olive oil, lime juice, cilantro, garlic cloves, salt, and pepper. Pour the marinade over the ribeyes and place in the fridge for at least 1 hour or up to 4. (Note: Don’t be tempted to skip the marinating step – the oil adds some extra fat to these lean steaks while the acid in the limes helps break down the tissue AKA “tenderize” the meat, resulting in a more tender, tasty steak!)
  3. When you’re ready to grill, remove the ribeyes from the fridge and let them come to room temperature while you preheat your grill.
  4. Preheat your grill over medium-high heat or a wood pellet grill to 450F.
  5. Grill the steak for 3-4 minutes per side, or until about 125-135F, or rare to medium rare. Pull them off the grill and let the steaks rest for 10 minutes before serving.
  6. While the steaks grill, mix together the diced peaches, diced tomatoes, diced jalapenos, cilantro, lime juice, honey or agave, and salt.
  7. Serve the salsa over the rested ribeyes. 
  8. Enjoy outside with friends, a nice summer sunset and maybe a bottle (or two) of chilled wine – or your cocktail of choice. 😉

Tip: The recipe was created using our Elk Ribeyes but, if you prefer Bison Ribeyes or another cut entirely, this recipe will be just as delicious. To view Miss Allie’s original blog post, click here.

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