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.


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


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.


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

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