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
- 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
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!