Asian grilled elk steak is a dish that combines the unique flavor of elk meat with a simple Asian-inspired marinade. The marinade enhances the natural flavor of the elk steak and helps to keep it tender and juicy. The result is a succulent, flavorful steak perfect for weeknight grilling!
Why This Recipe Works:
The bold Asian flavors in this simple marinade are a perfect complement to the rich, earthy flavor of elk and other wild game meats. Once the marinated elk steak is placed on the grill, the sugars in the marinade caramelize and form a mouthwatering crust on the outside of the meat, while also helping to retain the steak's tenderness and juiciness on the inside. This dish is simple to prepare and incredibly delicious!
- Elk Ribeye Cap: This recipe uses the elk ribeye cap: the long strip of meat that separates from the backstrap. However, you can use just about any steak cut from any animal for this recipe. Round steak, sirloin steak, flank steak, etc. are all great choices.
- Garlic and Ginger: This recipe uses fresh garlic cloves and ginger root, but you can speed up the preparation by using jarred minced garlic and jarred minced ginger.
- Pellet Grill: This recipe uses a pellet grill but you can use whatever grill or indoor grill pan you prefer.
Step by Step Instructions:
How To Make Asian Marinade for Elk Steak:
This Asian steak marinade is so easy to make and works for many different applications. It's a variation of a classic Korean bulgogi marinade that can be used for venison bulgogi lettuce wraps, pronghorn bibimbap, grilled venison heart skewers, and more. Follow these simple directions below for a delectable grilled elk steak marinade!
Pro Tip: Prepare this speedy marinade and marinate your steak in the morning for a stress-free grilled dinner on a busy weeknight!
How to Prepare Asian Marinated Elk Steak:
Pro Tip: Always let your elk steak rest for at least 10 minutes before slicing. This helps to retain the moisture in the meat.
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Putting it All Together:
This Asian grilled elk steak can be served on its own or atop a bowl of rice. If you choose to serve it over rice, arrange the slices of steak over your bowl of rice, drizzle some of the reduced marinade over the steak, and top with sliced green onions. Enjoy!
Some cuts of elk steak of less tender than others. Marinating the tougher cuts can help break down the tough tissues. You can also use a jaccard or similar tool to manually tenderize elk steak. Avoid cooking elk steak past medium-rare to keep the meat tender.
The elk ribeye cap is the long muscle that runs alongside the backstrap. This piece of meat is often removed and placed in the grind pile because of its odd shape. I suggest keeping it whole because it is a super tender cut of meat and makes a great steak!
Due to its low fat content, elk steak is most enjoyable when cooked to a rare or medium-rare temperature. Overcooking can cause the meat to become tough and dry, as it loses its natural moisture.
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Grilled Elk Steak with Asian Marinade
- 1 lb elk steak (ribeye cap preferred, or round steak, sirloin, flank, etc.)
- 6 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 3 tablespoon brown sugar
- ½ cup green onions, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ tablespoon sesame seeds
- cooked sticky rice (optional, for serving)
- green onions, sliced (for serving)
- In a glass storage container or medium bowl, combine soy sauce, sesame oil, rice vinegar, brown sugar, ½ cup green onions, garlic, ginger, and sesame seeds.
- Add steak to container and flip several times to coat.
- Cover and refrigerate for 3-12 hours.
- Preheat grill to 350°F.
- Grill for 6-8 minutes per side or until internal temperature reaches 120°F. Cooking time will depend on the thickness of your steak and the temperature of your grill. Remove steak from grill and let rest 10 minutes before slicing.
- While steak is cooking, pour remaining marinade into a small saucepan. Bring to a simmer and simmer until reduced and thickened slightly.
- Slice steak into ½" slices. Serve over sticky rice, if desired. Drizzle with cooked sauce. Top with sliced green onions. Enjoy!
- The ribeye cap is a super tender piece of meat that runs along the backstrap. It is often removed because it doesn't stay connected to the backstrap very well and it's an odd shape. But don't throw it in the grind pile! It's a delicious steak that might even be better than the backstrap!
- You can use this marinade for just about any steak cut from any animal. Venison, antelope, moose, beef, etc. will all work great!
- To speed up the marinade preparation, use jarred minced garlic and ginger in place of the fresh garlic and ginger.
- This steak can be grilled on a pellet grill, gas grill, charcoal grill, or on an indoor grill pan.