If you have elk backstrap in your freezer, this is one recipe you need to try. The backstrap is marinated in a simple, flavorful blend, grilled hot and fast, then sliced and served with a fresh, garlicky chimichurri. It’s an easy way to turn one of the best cuts from your elk into a meal that feels a little special without overcomplicating it.
Elk Chimichurri Recipe
Venison
2-4 servings
Prep Time
15 minutes, plus 2-4 hours for the marinade
Cook Time
8–12 minutes
Total Time
2½–4½ hours
Ingredients
- 1 – 1½ lb Elk Backstrap, trimmed
- 1 tsp Salt, more or less to taste
- 1 tsp Black Pepper, more or less to taste
For the Marinade
- ¼ cup Olive Oil
- 2 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 tbsp Red Wine Vinegar
- 3 cloves Garlic, minced
- 1 tablespoon prepared Chimichurri
For the Chimichurri
- 1 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh cilantro
- 3 cloves garlic, finely minced
- 2 tbsp finely minced shallot
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil
Instructions
-
Make the Chimichurri
– In a bowl, combine the parsley, cilantro, garlic, shallot, red wine vinegar, red pepper flakes, salt, and black pepper.
– Slowly stir in the olive oil until everything is well combined.
– Let it sit at room temperature for 20–30 minutes to allow the flavors to develop. Then set aside 1 tablespoon of the chimichurri for the marinade. -
Marinate the Elk
– Trim the backstrap of any silverskin, then set aside.
– Combine the olive oil, Worcestershire sauce, Dijon mustard, red wine vinegar, garlic, and 1 tablespoon of the prepared chimichurri in a large dish with a lid or a Ziploc bag.
– Add in the elk backstrap and toss until the backstrap is well coated in the marinade. Cover and refrigerate for 2–4 hours. -
Grill the Elk
– Remove the elk from the refrigerator about 20–30 minutes before grilling.
– Preheat your grill to 450–500°F.
– Remove the elk from the marinade and pat it thoroughly dry with paper towels. Season with salt and black pepper all over to taste.
– Place the backstrap directly onto the grill and grill until medium rare, flipping once. Cooking time will depend on the thickness of the backstrap and how you like it cooked (roughly 8-12 minutes total). Pull elk backstrap around 125–130°F for medium-rare—the temperature will increase slightly as it rests.
– Transfer the backstrap to a cutting board and loosely tent with foil. Let it rest for 10 minutes. Slice the backstrap thinly against the grain. -
Serve
– Spread a generous layer of the reserved chimichurri across a large serving platter or shallow dish.
– Arrange the sliced elk directly over the chimichurri, then spoon a little more chimichurri over the top of the elk. Serve immediately.
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