Grilled Elk Steak with Vegetables and Herbed Dip

Average: 5 (1 vote)
(1 vote)
Grilled Elk Steak with Vegetables and Herbed Dip

Grilled elk steak with vegetables and herbed dip - with Spicy Paprika

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Health Score:
9,4 / 10
25 min.
ready in 1 hr 55 min.
Ready in


4 elk meat (6 ounces)
1 garlic
olive oil
1 Smoked paprika powder
18 ounces Asparagus
1 red Bell pepper
4 yellow Bell pepper
4 Lettuce
4 tomatoes
4 Corn (pre-cooked)
Sea salt
freshly ground peppers
7 ounces Yogurt (0.1% fat)
3 tablespoons Buttermilk
2 tablespoons freshly chopped Fresh herbs
lemon juice
How healthy are the main ingredients?
garlicolive oiltomatoCorn

Preparation steps


Rinse the steaks and pat dry. Place between 2 sheets of waxed paper and with a meat mallet or the bottom of a pan, pound flat. Peel and slice the garlic. Mix with 4-5 tablespoons of oil. Add the smoked paprika and pour over the meat. Cover and refrigerate 1 hour.


Heat the grill to medium and lightly oil the grates. Meanwhile, peel the asparagus and remove the woody ends. Blanch in a pot of boiling salted water until crisp-tender, about 15 minutes. Rinse under cold water and drain. Rinse the pepper, halve lengthwise, remove the seeds and white ribs. Rinse and halve the lettuce hearts. Rinse the tomatoes and place them together with the corn on the cob, salad, asparagus and peppers on grill dishes. Drizzle with oil and season with salt. Grill, turning the vegetables occasionally until tender, about 15 minutes. Remove the meat from the oil mixture, wipe off the garlic and chile and grill for 5-10 minutes. Season with salt and pepper.


For the dip, mix together the yogurt, buttermilk and herbs and season with salt and lemon juice.


Serve the meat with the vegetables and the dip.


Chris David's picture
Absolute delicious. Turned out just as you said it would and the smoked paprika made it the best-skinned elk steak I’ve ever tasted. Thanks for sharing!