By Michael Pendley
Elk backstrap doesn’t need much help when it comes to the flavor department, but this Argentinian-style seasoning blend and chimichurri sauce help to put it over the top.
1 thick-cut elk backstrap, sliced into medallions ¾- to 1-inch thick per person, about 8 ounces each
2 tablespoons Kosher salt
1 tablespoon fresh oregano, finely chopped
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon fresh basil, finely chopped
½-teaspoon red pepper flakes
½ -teaspoon black pepper
2 medium shallots
3 to 4 garlic cloves, minced
½-cup white wine vinegar
1½ teaspoons kosher salt
1 teaspoon red pepper flakes
½-cup fresh cilantro
½-cup fresh flat-leaf parsley
2 tablespoon finely chopped oregano
¾-cup extra-virgin olive oil
Blend the seasoning mix and sprinkle well over both sides of the backstrap medallions. Cover the seasoned medallions with foil or plastic wrap and set aside to come to room temperature.
For the chimichurri, add all ingredients except the olive oil to a food processor.
Pulse the processor several times to chop and start to blend the ingredients. Turn the processor on and drizzle in the olive oil a bit at a time until the sauce comes together. Refrigerate until ready for use.
Grill the backstrap over hot coals for three to four minutes per side for medium-rare, or until the center reaches your desired doneness.
Spoon the chimichurri over the elk just before serving.
Serve with roasted potatoes or grilled Elote Mexican street-style corn on the cob.
Try Out More Recipes with NSSF’s Game Meat Cooking Series
Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, “Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time.”