"Bringing The Mountains Home"

 

Peppered Elk Steaks

 

by: Bobby McDonald

 

It's PBR Bullriding time, this week, in Hopkins County, so it calls for some "hearty" fare, cooked on the grill, before you attend one or more of the events. The following recipe is brought back from Wyoming and offers a great way to prepare your main course. The recipe calls for elk steaks, but you can substitute your own top quality steaks and enjoy the flavors, just as well, even if you don't have an elk hunter in your family.

 

 

 

1/2 cup soy sauce

1/4 cup olive oil
3 tablespoons honey

3 large cloves garlic, minced

1 tablespoon minced fresh ginger root
the juice of 2 limes

6 - 8 oz. steaks
Coarse, freshly ground black pepper

In a small bowl, mix the soy sauce, olive oil, honey, garlic, ginger,
and lime juice. Place the steaks in a large pan and pour the marinade over them,
generously brushing the marinade to cover each of the steaks. Cover and
refrigerate for 3 to 4 hours, or overnight, turning the steaks three to four times.

About an hour before you begin grilling, remove the steaks from the refrigerator
and allow to rise to room temperature.

Prepare a hot grill or you can use the broiler of your stove and shake off excess
marinade and cover steaks with generous amounts of the freshly ground pepper,
pressing the pepper into the meat.

Grill or broil the steaks 3 to 4 inches from the heat, until they reach the
desired doneness for your taste (5-6 minutes per side, for Medium).

Serve with baked potatoes, campfire beans, or other flavorful and hearty dishes.

I also recommend a Ginger Wausabi Sauce (Robert Rothschild Farms) that is
gourmet sauce, excellent served with these steaks.

Enjoy!

Serves 6.

 

 

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