Warm elk salad with tomatoes and olives

Perfectly cooked slices of elk are tossed with succulent tomatoes and fresh basil and piled on warmed feta cheese. Serve some crusty bread with this salad and make it a perfect quick and easy weeknight dinner or serve to guests on the weekend. Entertaining should always be this easy.

2 teaspoons olive oil
2 teaspoons butter, melted
1 lb (500g) elk sirloin steaks
salt and freshly ground pepper

1 tablespoons olive oil
1 lb (500g) feta cheese, cut into 4 slices
4 garlic cloves, minced
16 small, vine-ripened tomatoes, coarsely chopped
12 Kalamata olives, pits removed, coarsely chopped
1 tablespoon Thai sweet chili sauce
2 teaspoons balsamic vinegar
salt and freshly ground black pepper
1/4 cup basil leaves, torn
1 large ripe avocado, chopped
1 tablespoon lemon juice

Brush oil and butter over elk. Sprinkle with salt and pepper. Heat a large frying pan over medium-high heat. Cook elk for about 3 minutes per side or until cooked medium-rare. Cover and let rest for 10 minutes. Cut into thin slices.

To make the tomato and olive salad, heat oil in a large frying pan over medium-high heat. Cook feta for about 3 minutes per side until golden-brown. Remove from pan; cover to keep warm. Add garlic to same pan. Cook, over medium heat, for about 1 minute or garlic is fragrant. Add tomatoes, olives, sauce, vinegar and a pinch of salt and pepper. Cook, stirring occasionally, for about 5 minutes or until tomatoes are warm and wilted. Stir in basil and elk.

Place a slice of feta on each plate, top with elk and tomato mixture. Scatter with avocado and drizzle with lemon juice. Serves 4.


Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.


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