Jerk Elk Steaks with Caribbean Coconut Rice and Mango Salsa
30 minutes
45 minutes
4 servings
These Jerk Elk steaks are tender and full of flavour. Choose the amount of heat you desire with either honey, mild or hot jerk sauce. The combination with the rice and mango salsa is a well balanced meal of heat and sweet and savoury. You will want to try this meal for your next culture themed dinner!
- 4 Northfork Bison - Elk Steaks
- Grace - Jerk Seasoning (your choice of hotness)
- Grace Jerk BBQ Sauce
Mango Salsa
- 1cup diced mangoes (about 2 mangoes)
- ¼ cup finely diced red onions
- 2 tablespoons chopped fresh cilantro
- 1teaspoon lime juice
Caribbean Coconut Rice
- 1tablespoon unsalted butter or coconut oil
- 1teaspoon peeled and grated fresh ginger
- 1clove garlic, minced
- 2 cup of Grace long grain rice
- 1cup water
- 1cup Grace coconut milk
-
¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon grated lime zest
- Combine the ingredients for the salsa in a bowl and set aside.
- Cover the elk steaks with Grace - Jerk Sauce to marinade
- Make the Caribbean rice: In a skillet that has a lid, melt the butter over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute.
- Add the rice and stir until all the rice is coated in the butter, about 1 minute, then add the water, coconut milk, salt, pepper, and lime zest. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 40 minutes, or until the rice is fluffy.
- With about 15 minutes remaining grill the marinated bison steaks for approx. 4-5 minutes per side. Looking for a medium internal temperature of 140-145 and let rest covered for 5 minutes.
- To plate, place a bed of rice with steak sliced on top and a spoon of mango salsa to the side.
- Use Grace Jerk BBQ Sauce to dip your steak if desired.
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