Elk Steak Bites
Tender elk steak bites in a creamy, savory gravy are such a delicious and comforting main dish. I serve them with a big pot of mashed potatoes, and my family devours it every time!
Servings: 4 servings
Calories: 499kcal
Equipment
Ingredients
- 1 ½ pounds elk sirloin steak cut into 1-inch cubes
- Avocado or olive oil for the steak
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons butter plus more as needed
- 1 small onion diced
- 5 cloves garlic minced
- Mashed potatoes for serving
For the sauce
- 1 tablespoon flour
- 1 cup heavy cream
- Salt and pepper to taste
- ½ tablespoon dried parsley plus more for garnish
Instructions
- Toss the steak cubes with a few drizzles of oil, the paprika, onion powder, Italian seasoning, kosher salt and black pepper.
- Heat a large cast iron skillet over high heat until it's very hot. Add a few drizzles of oil and sear the steak for about 2 minutes per side, or longer depending on how done you like it. Remove from the skillet and set aside.
- Turn the heat down to medium-low and let the skillet cool a little. Melt the butter, then add the onion and cook until soft and golden. Stir in the garlic and cook for about 1 minute, just until fragrant.
- Sprinkle the flour over the onion and stir for about a minute.
- Stir the heavy cream into the same skillet and bring it to a low simmer until it thickens. Season with salt and pepper to taste, then stir in the parsley.
- Put the steak bites back in and toss to coat in the sauce.
- Serve the steak bites over mashed potatoes, spoon the cream sauce on top and garnish with more parsley.
Notes
Expert Tips
- Make sure your skillet is really hot before the steak goes in, you want to hear it sizzle right away. Take a look at my picture of the seared steak, that nice brown crust is what you're going for!
- Elk is lean, so it cooks fast and can get tough if you leave it in too long. I take mine out around medium rare, since it warms back up in the sauce at the end, and it stays so tender!
- Let the onion cook until it's soft and just starting to turn golden before you add the flour. That little bit of color gives the gravy so much flavor!
- I used elk sirloin steak, but any tender cut of elk works great. If you don't have elk in the freezer, venison steak or beef sirloin will work too!
- I used dried parsley in the sauce and on top, but fresh chopped parsley is just as good if you have it on hand!
- If your sauce gets a little too thick, just stir in a splash more cream until it's how you like it.
- I always serve these over mashed potatoes, and my Dutch Oven Mashed Potatoes are a great one to make alongside!
- Elk should be cooked to at least 145°F, then rested for 3 minutes. An instant-read thermometer is the easiest way to check, since color isn't a reliable sign with game meat.
- Leftovers keep in an airtight container in the fridge for 3 to 4 days. I like to warm them back up in the skillet with a splash of cream so the sauce loosens up again!