Lean Grilled Elk with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Grilled Elk with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Grilled Elk with Roasted Root Vegetables

Enjoy a hearty yet lean dinner featuring a tender grilled elk steak paired with a colorful medley of roasted root vegetables. The vegetables are lightly tossed in olive oil and herbs, perfectly complementing the rich, gamey flavor of the elk, making it a delicious and nutritionally balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
37.1g
Fat
13.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 ounces Elk Steak

1 medium Carrot

1 small Parsnip

1/2 Red Bell Pepper

1 teaspoon Olive Oil

Herbs and Seasonings (salt, pepper, thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the elk steak generously with salt and pepper. You can add a sprinkle of dried thyme if desired.

  • 3

    Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.

  • 4

    While the steak is grilling, peel and cut the carrot and parsnip into bite-sized pieces. Slice the red bell pepper into strips.

  • 5

    Toss the chopped vegetables in a bowl with the olive oil, a pinch of salt, pepper, and a dash of dried thyme.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 7

    Once done, plate the grilled elk alongside the roasted root vegetables and serve immediately.

Lean Grilled Elk with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Grilled Elk with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Grilled Elk with Roasted Root Vegetables

Enjoy a hearty yet lean dinner featuring a tender grilled elk steak paired with a colorful medley of roasted root vegetables. The vegetables are lightly tossed in olive oil and herbs, perfectly complementing the rich, gamey flavor of the elk, making it a delicious and nutritionally balanced meal.

NUTRITION

350kcal
Protein
37.1g
Fat
13.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 ounces Elk Steak

1 medium Carrot

1 small Parsnip

1/2 Red Bell Pepper

1 teaspoon Olive Oil

Herbs and Seasonings (salt, pepper, thyme)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the elk steak generously with salt and pepper. You can add a sprinkle of dried thyme if desired.

  • 3

    Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.

  • 4

    While the steak is grilling, peel and cut the carrot and parsnip into bite-sized pieces. Slice the red bell pepper into strips.

  • 5

    Toss the chopped vegetables in a bowl with the olive oil, a pinch of salt, pepper, and a dash of dried thyme.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 7

    Once done, plate the grilled elk alongside the roasted root vegetables and serve immediately.