Chimichurri Elk Steaks

Chimichurri Elk Steaks
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After five days of hunting and three days of butchering and processing, I was finally able to enjoy my 2016 harvested Nevada cow elk.

This chimichurri marinade is easy to make and more importantly tastes amazing on most cuts of wildgame. I grilled up some garden vegetables to accompany the tender cuts of elk and served with a few warm flour tortillas. An absolutely amazing way to showcase the time, effort and care from our harvests!

Substitute: Venison or Antelope meat

Ingredients

  • Elk Tri Tip cut into 1/2 inch steaks ( or a 1 1/2 – 2 lb roast)
  • 1/2 cup flat leaf parsley
  • 1/2 cup cilantro
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 small red jalapeno, finely chopped
  • 1 teaspoon dried oregano
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • salt, to taste

Directions

Using a sharp knife, finely chop the parsley, cilantro, shallot, garlic and red jalapeno. Put chopped chimichurri ingredients into a bowl and add red wine vinegar, oregano and honey. Slowly pour olive oil into bowl and whisk together all ingredients. Season with kosher salt and set aside. Slice elk meat into 1/2″ thick steaks and put in a glass or ceramic dish. Pour 3/4 of the chimichurri sauce over the steaks being sure to coat on all sides. Cover and let marinate for 1-2 hours or overnight.

Grill elk steaks to your preferred degree of doneness. Spoon the remaining chimichurri sauce over the grilled meat and enjoy!

Chimichurri Elk Steaks

What an awesome adventure. I’m thankful that we had a safe trip and more than thankful that we were able to harvest two Nevada Cow Elk this season.

Chimichurri Elk Steaks

You don’t have to use the trip tip cut for this recipe. I’ve used this marinade on several different cuts of elk. You can also use on venison and antelope steaks.

Chimichurri Elk Steaks

Slice elk meat into 1/2″ thick steaks and put in a glass or ceramic dish. Pour 3/4 of the chimichurri sauce over the steaks being sure to coat on all sides. Reserve the remaining sauce for spooning over grilled meat.

Chimichurri Elk Steaks

Serve chimichurri elk steaks with grilled vegetables. I grilled a few garden potatoes, zucchini and onion.

Chimichurri Elk Steaks

Grill your elk steaks and cook until your preferred doneness.

Chimichurri Elk Steaks

Grilled Chimichurri Elk Steaks

Chimichurri Elk Steaks

Spoon remaining sauce over sliced elk and serve with grilled vegetables. I also like to serve with warm flour tortillas or sourdough bread. ~Enjoy!

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4 Comments

  • Reply May 21, 2017

    Jami

    I love that I can make this easily the night before and have it ready to grill on busy sports nights after school! Much healthier than drive through or pizza, and the kids love it!

    I really have enjoyed your recipes! Thank you for sharing!

  • Reply January 30, 2017

    Wild Game Foodie

    How much elk should be used for this amount of marinade? Trying these tonight!

    • Reply January 30, 2017

      NevadaFoodies

      I would safely say 1 to 2 pounds meat sliced. Really the more marinade you have the better. It’s a simple marinade that has a lot of flavor! Enjoy tonight’s dinner!

  • Reply January 6, 2017

    Tim

    This is one of my favorite super easy marinade for Elk and Bison I tried it the first time with only two or so hours of marinade time and the taste was very mild. Since then I have been leaving it in the refrigerator over night and the taste really comes out. I like this as well as Wild Eats Juniper Berry dry rub.

    Thanks for this one, I would never have thought of this combination.


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