Total prep time 30 minutes!
This meal is quick and easy! Your family will love this delicious alternative to beef. Seasoning with lemon and thyme turns mixed vegetables and grilled elk steak into a contemporary, convenient choice that satisfies every time.
- 4–4 oz. Elk Steaks
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
- 1 package 454 g (1 lb) frozen vegetable mixture (broccoli, cauliflower and carrots)
- 2 cloves garlic,minced
- 2 teaspoons grated lemon peel
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
n small bowl, combine seasoning ingredients; mix well. Remove 1 tablespoon seasoning; press evenly into both sides of venison filets.
Stir butter, lemon juice and 1/4 teaspoon salt into remaining seasoning in bowl; set aside.
Place steaks on grill over medium coals. Grill, uncovered, 2–3 minutes per side turning once. Since elk is naturally low in fat, it is best not to overcook as it tends to dry out.
Meanwhile, prepare vegetables according to package directions. Combine vegetables and reserved butter mixture; toss to coat.
Carve steaks crosswise against the grain into thick slices; season with salt as desired. Serve with vegetables.
Makes 4 servings