By Traeger Kitchen
For a savory addition to thick cut elk steaks, wrap that trophy meat in bacon. Bacon wrapped steaks are a delicacy that’s primed for date night.
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|1/4 Cup||red wine|
|2 Tablespoon||soy sauce|
|2 Clove||garlic, minced|
|1/4 Teaspoon||freshly cracked black pepper|
|2 Tablespoon||rosemary, chopped|
|1/8 Teaspoon||red pepper flakes|
|2 Pound||elk steak|
|1/2 Pound||thick-cut bacon|
Make the marinade by whisking together the wine, soy sauce, honey, minced garlic cloves, black pepper, chopped rosemary and red pepper flakes. Slowly drizzle in the olive oil while whisking
1/4 Cup red wine
2 Tablespoon soy sauce
2 Tablespoon honey
2 Clove garlic, minced
1/4 Teaspoon freshly cracked black pepper
2 Tablespoon rosemary, chopped
1/8 Teaspoon red pepper flakes
Add the elk steaks into the marinade and marinate overnight, up to a day or two.
2 Pound elk steak
When ready to cook, start temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Take the steaks out of the marinade; wrap each steak with several pieces of bacon and secure with toothpicks.
1/2 Pound thick-cut bacon
Place the bacon-wrapped elk steaks directly on the grill grate and cook for 10 to 15 minutes, or until it has reached an internal temperature of 135 degrees F. Rotate halfway through for a good caramelized exterior. Enjoy!