This is a quick recipe that can be prepared as an appetizer or as a main course meal. The antelope backstrap is seared to a medium rare in melted butter and sautéed garlic and pairs well when served with a fresh tomato salsa and grilled flatbread or baguette slices.
- 10 antelope backstrap steaks 1/4″ thick
- 2 tablespoons butter
- 5 tomatoes diced, roughly 4 cups
- 2 garlic cloves chopped
- 2 tablespoons basil chopped
- 1 jalapeno chopped
- 1 tablespoon olive oil
- Grilled flatbread or baguette slices
- Kosher salt and black pepper
Generously season both sides of the sliced antelope backstrap with kosher salt and pepper. Set aside to bring to room temperature before cooking. Chop tomatoes, 1 garlic clove, basil and jalapeno pepper and place in a bowl. Add olive oil and a pinch of salt and pepper. Stir together and let marinade until you are ready to serve. Heat a seasoned cast iron skillet over medium heat. Add butter and remaining chopped garlic clove. Gently place antelope steaks in butter and garlic and quickly sear about 2-3 minutes. Turn and continue to sear on the other side about 2-3 minutes. Remove antelope from skillet and place on a plate. Let rest for 5 minutes.
Slice and serve with tomato salsa and flatbread.