Grilled Elk Steaks with Fig Balsamic Reduction

Ingredients:

• 4 elk steaks (about 6 oz each)
• 2 tbsp garlic mushroom olive oil (or another of your olive oils)
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp dried thyme

Fig Balsamic Reduction:

• ½ cup fig balsamic vinegar
• 1 tbsp honey or maple syrup (for a richer glaze)
• 1 clove garlic, minced
• 1 tbsp unsalted butter (or olive oil for dairy-free)

Instructions:

1. Marinate the Elk: Rub the elk steaks with garlic mushroom olive oil, salt, pepper, smoked paprika, and thyme. Let them rest at room temperature for 30 minutes before grilling.
2. Make the Fig Balsamic Reduction: In a small saucepan, combine fig balsamic, honey, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, until the mixture reduces by half and thickens slightly (about 5-7 minutes). Remove from heat and whisk in butter or olive oil.
3. Grill the Elk Steaks: Preheat grill to medium-high heat. Grill elk steaks for about 3-4 minutes per side for medium-rare (or longer for desired doneness). Let them rest for 5 minutes.
4. Serve: Drizzle the fig balsamic reduction over the steaks before serving.

Vegetarian Side Dishes to Pair with the Elk Steaks

Here are a few plant-based sides that will complement the dish beautifully:

1. Roasted Garlic & Herb Mashed Cauliflower

Light and creamy, this dish balances the richness of the fig balsamic reduction.

• Steam or boil cauliflower until tender.
• Mash with garlic mushroom olive oil, a bit of plant-based milk, salt, and fresh thyme.

2. Balsamic Roasted Brussels Sprouts with Cranberry Orange Glaze

The tangy-sweet flavors from your cranberry orange balsamic pair beautifully with elk.

• Toss halved Brussels sprouts with Persian lime olive oil, salt, and pepper.
• Roast at 400°F for 20 minutes, then drizzle with cranberry orange balsamic and roast 5 more minutes.

3. Grilled Asparagus with Lemon Olive Oil & Toasted Almonds

Bright and fresh with a slight crunch.

• Toss asparagus spears with lemon olive oil, salt, and black pepper.
• Grill for 5 minutes, then top with toasted almonds.

4. Wild Rice with Pomegranate Balsamic & Herbs

Nutty and aromatic, this balances the richness of the elk.

• Cook wild rice and toss with pomegranate balsamic, fresh parsley, and a touch of Tuscan herb olive oil.