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:
- 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.
- 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.
- 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.
- 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.