Wild Guide Magazine Wild Guide Winter 2018 Digital | Page 52

Elk Steak Sandwich With Peppers Frittata
Ingredients
4 Elk steaks approx. 5 oz each
1 cup of olive oil
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
2 serrano peppers
1 white onion
Herbs
Salt
Pepper
1 french baguette
Chimichurri (recipe avail. at wildguide.ca)
Sliced tomato
Lettuce
Micro arugula
51 Wild Guide
. Winter 2018
Preparation
1. Slice all the peppers and the onion.
2. Heat a pan with some of the olive oil
and sauté peppers and onions on high
heat. After 5 minutes, add salt, pepper
and herbs and reduce the temperature.
Continue cooking until all the ingredients
are tender, strain and set side.
3. Salt and pepper both sides of the steaks.
4. Place a pan over high heat with some
of the olive oil and sear the steaks
approximately 3 minutes per side.
5. Let the steaks rest on the side.
6. Open the baguette, spread chimichurri
in both sides, lay a leaf of lettuce and
finish with a good amount of the frittata
(peppers and onion).
7. Slice the steak in strips and place on the
other side, top the steak with a little more
chimichurri and enjoy!