Grilled Elk Steak with Asian Marinade

Name: Grilled Elk Steak with Asian Marinade
Prep time: 5 min
Cook time: 15 min
Yield: 2 serving
Ingredients: 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)

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Marinating Time
3 hrs
Servings
2
Calories
349 kcal
Course
Main Course
Cuisine
Asian

Grilled Elk Steak with Asian Marinade

Zara Evans

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Super tender elk ribeye cap marinated in a flavorful Asian marinated and grilled to juicy, flavorful perfection.

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Ingredients

Servings

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)

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Instructions

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!

Equipments used:

Notes

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.

Nutrition Information

Show Details

Calories 349kcal (17%) Carbohydrates 13g (4%) Protein 48g (96%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.1g Sodium 967mg (40%) Potassium 991mg (28%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 125IU (3%) Vitamin C 3mg (3%) Calcium 47mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 349 kcal

% Daily Value*

Calories	349kcal	17%
Carbohydrates	13g	4%
Protein	48g	96%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Sodium	967mg	40%
Potassium	991mg	21%
Fiber	1g	4%
Sugar	9g	18%
Vitamin A	125IU	3%
Vitamin C	3mg	3%
Calcium	47mg	5%
Iron	6mg	33%