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Grilled Elk Steak Florentine

 

Serves: 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

2 elk steaks, about 1-1/2 inches thick

 

2 tablespoons coarsely crushed black peppercorns

 

1 tablespoon & 1-1/2 tsp. crumbled dried sage

 

1 tablespoon crumbled dried thyme

 

1 tablespoon crumbled dried rosemary

 

1-1/2 teaspoons garlic powder

 

2 tablespoons sea salt

 

1/2 cup olive oil & additional for brushing steaks

 

8 cloves garlic, thinly sliced

 

3 lbs. fresh spinach leaves

 

2 tablespoons lemon juice

 

Salt and pepper

 

Grated Parmesan cheese for garnish

 

Prepare grill for high heat; light coals or preheat gas grill. Trim steaks of all fat and connective tissue. Pat dry. In small bowl, combine crushed peppercorns, sage, thyme, rosemary, garlic powder and sea salt. Press mixture evenly into both sides of steaks. Brush steaks gently with oil. Place on grate directly over hot coals and sear both sides. Cook for 3 to 5 minutes on each side, or until internal temperature is about 125 F (rare). Transfer to plate; cover loosely with foil and let stand for 5 minutes.

In large skillet, heat 1/2 cup oil over high heat. Add sliced garlic and cook, stirring constantly, until golden. Add spinach to pan and cook, stirring constantly, until just limp, about 30 seconds. Remove from heat and season with lemon juice and salt and pepper to taste. Toss to coat well.

Divide spinach among 4 plates. Slice steaks into 1/4-inch-thick strips and arrange on plates. Sprinkle lightly with Parmesan cheese; serve immediately.