Think of elk as the leaner, wilder cousin of beef. It grills up fast, tastes like a cross between venison and steak, and it pairs beautifully with bold flavors. This lemon-garlic elk steak recipe takes full advantage of that, with a quick soy-and-ginger marinade that keeps the meat juicy. Just toss the steaks on a hot grill, cook them medium-rare, and you have a wild game dinner that feels both rustic and gourmet…all without the extra calories of beef.
Ingredients
- 2 pounds (900 grams) elk, or other venison steaks
- 3 tablespoons (45 milliliters) olive oil
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon (2 1/2 milliliters) onion powder
- 1/2 teaspoon (2 1/2 milliliters) ground ginger
- 1/2 teaspoon (2 1/2 milliliters) sea salt
- 1/4 teaspoon (1 1/4 milliliters) black pepper
Steps to Make It
- Gather the ingredients.
The Spruce / Kristina Vanni - Place the steaks in a large resealable plastic bag or a shallow pan.
The Spruce / Kristina Vanni - Combine the remaining ingredients—olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, onion powder, ginger, salt, and pepper—in a small bowl and pour the mixture over the meat. Seal the bag or cover the shallow pan and then place in the refrigerator for 6 to 12 hours.
The Spruce / Kristina Vanni - Preheat the grill to medium heat. Remove steaks from the bag or pan and discard marinade.
The Spruce / Kristina Vanni - Place the steaks on the grill and cook for 5 to 7 minutes per side.
The Spruce / Kristina Vanni - When the meat is cooked to desired doneness, remove from the heat and serve.
The Spruce / Kristina Vanni
