Skillet Grilled Elk & Tuscan Salsa Verde

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa to go with it! Quick. Simple. Savoury.

Ingredients

Skillet Grilled Elk & Tuscan Salsa Verde Ingredients:

• 3 lbs. elk

• 2 packs green onions

• 1 bunch cilantro

• 2 bunch parsley

• 1 bunch mint

• 1 tsp Dijon mustard

• 1 T capers

• 4 anchovy fillets

• 1 large yellow onion

• 2 garlic cloves

• 2 fresh red chilies

• ¼ cup canola oil

• Olive oil

• Salt & Pepper

Instructions

Skillet Grilled Elk & Tuscan Salsa Verde Instructions:

• Get large skillet on high heat until smoking.

• Cut elk backstrap (or other lean cut: tenderloin, leg) into ¾ inch steaks. Season thoroughly with salt and pepper.

• Good 2 second glug olive oil into pan, and then add elk steak. Leave to cook approximately 4 minutes on one side until well-browned.

• Flip the steak and continue to cook another 4 minutes. Add more oil if needed.

• Salsa Verde: If using an immersion blender, place following ingredients into a high-rimmed bowl. Or place all ingredients into a blender: 2 bunches parsley, 1 bunch mint, 1 teaspoon Dijon mustard, 1 tablsepoon capers, 4 anchovy fillets, 2 cloves garlic, ¼ cup canola oil. Blend until combined. While blending, drizzle in ⅓ cup olive oil. If needed, add a splash of water to reach a consistency that is spoon-able.

Assembly:

• Slice steak against grain, and spoon over salsa verde.

 

More Recipes from Dan

Season 4 Episode 12 - Land of Plenty

Ibizan Charcuterie w/ Fresh Aioli

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 11 - Intertribal Feast

Seared Moose Heart with Potato Salad

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 10 - Fish Stew

Seafood Stew

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 9 - Raccoon

Citrus-Glazed Raccoon

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 8 - Spear Fishing

Paella & Spearfishing

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 7 - Seal

Seared Seal Tataki with Asian-Inspired Brussel Sprout Slaw

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 6 - Pig

Fresh Rolled Bread with Savoury Pork Filling

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 5 - Ptarmigan

Ptarmigan Pasta

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 4 - Bull

Curried Oxtail

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details
Season 4 Episode 3 - Arctic Hare

Arctic Hare

If you have a great cut of meat, there is no need to do much with it. Add the meat to heat, then add a little salsa [...]

See Recipe Details