• Benjamin Stockard

Grilled Elk Steak, Green Bean Salad with Citrus Vinaigrette


Get your greens on while feasting on some elk! This green bean salad offers the perfect touch of heat from the jalapeños with the complementary tanginess of an Asian-inspired citrus vinaigrette for a delicious explosion of flavor. No elk? No problem. Substitute in some beef flat iron or skirt steak and you’re good to go.


Ingredients

For the Elk Steaks

  • ½ small red onion, chopped

  • 2 garlic cloves, minced

  • ½ cup extra-virgin olive oil

  • Kosher salt

  • Freshly ground pepper

  • 2 pounds elk steak pounded ½ inch thick (You can substitute beef skirt steak)

For the Salad

  • ¾ pound green beans, trimmed

  • 2 cups cherry tomatoes, halved

  • 1 jalapeño, sliced razor thin

  • ½ small red onion, thinly sliced

  • ½ cup lightly packed cilantro leaves

  • ¼ cup roasted peanuts, chopped

For the Vinaigrette

  • ½ cup extra-virgin olive oil

  • ¼ cup fresh orange juice

  • 1 tablespoon Sriracha

  • 1/8 teaspoon pepper

  • 2 tablespoons Asian fish sauce

  • 2 tablespoons sherry vinegar

  • 2 tablespoons fresh lime juice

  • 1 teaspoon finely grated orange zest

  • 1 teaspoon kosher salt

Directions

1) Make the Vinaigrette

In a small mixing bowl, mix all of the ingredients together. You can store the vinaigrette overnight in the fridge.

2) Marinate the Elk

Season the elk steaks with salt and pepper. Set aside. In a blender, combine the onion, garlic, ½ cup of olive oil and 1 tablespoon of water. Puree until smooth. Pour the mixture into a large resealable plastic bag. Add the elk, seal the bag, and rub the mixture and the elk together. Refrigerate for at least 2 hours or overnight.

3) Make the Salad

Blanche the green beans by bringing a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 to 3 minutes. Drain, then transfer the beans to an ice bath to stop them from cooking further. Drain the beans and pat dry before adding them to a salad bowl. Add the tomatoes, jalapeño, red onion, cilantro, and roasted peanuts.

4) Grill the Elk

Remove the elk from the marinade and bring the steak to room temperature. Light a grill and oil the grate. Grill the elk over moderately high heat until lightly charred on the outside and cooked to medium-rare, about 2 minutes each side. If you substituting beef skirt steak for elk, cook the steak about 3 minutes each side. Transfer the steak to a cutting board and let it rest for at least 5 minutes. Thinly slice the steak across the grain, add salt and pepper if needed, and add it to the salad bowl.

5) Serve

Pour about two-thirds of the vinaigrette over the bean salad, season with salt and pepper and toss.

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© 2018 Stockard Outdoors, LLC.