There’s nothing better than a really great piece of meat seared to perfection in a hot cast iron skillet. Try marinating your sirloin in this dry rub that includes marjoram, coriander, garlic powder, kosher salt and ground peppercorn. It works really well on elk and venison sirloin. Give it a try and let me know what you think!
- 1 elk sirloin
- 1 Spaghetti Squash
- 2 cups whole cremini mushrooms, cut into thick slices
- 1 shallot finely diced
- 1 garlic clove finely diced
- 4 tablespoons butter
- Fresh grated Romano or Parmesan cheese
- Kosher salt and cracked black pepper
Dry Rub Sirloin Seasoning
- 1/2 teaspoon marjoram
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground peppercorns
- Turn on oven to 400 degrees. Microwave the Spaghetti Squash for 4/5 minutes on high. Cut squash in half with a sharp knife and remove seeds. Set on cookie sheet with the cut side UP. Brush with olive oil. Cook for 45/50 minutes until tender. Remove from oven. Remove flesh with a fork or spoon and set aside.
- Mix all dry rub ingredients together and rub on all sides of elk sirloin. Marinade for 30 minutes to an hour. (Be sure that your elk steaks are room temperature before cooking.)
- Heat skillet over medium-high heat. Melt 2 tablespoons butter, add shallot, garlic and mushrooms. Sauté the mushrooms until they begin to brown. Add spaghetti squash to skillet and stir everything together. Add another tablespoon of butter to mixture. Season with salt and fresh cracked pepper. Turn heat to low.
- Melt remaining butter in a cast iron skillet over high heat. Add elk sirloin to the HOT skillet and brown on all sides until you get a rich dark coloring. Remove from skillet and let rest covered loosely with foil for 10 minutes.
Add spaghetti squash and mushrooms to a plate and top off with thin slices of the sirloin. Add some fresh grated Romano cheese or Parmesan cheese to the entire dish! Enjoy!