Name: Seared Elk Steak with Herb-Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Elk Steak; 175 grams Sweet Potato, cubed; 100 grams Asparagus spears; 2 tablespoons Plain Nonfat Greek Yogurt; 1 tablespoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 teaspoon Fresh Rosemary, chopped

Nutrition

Per serving

485 calories

Protein: 44g; 36% of calories
Carbs: 41g; 34% of calories
Fat: 16g; 30% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F.
Toss the cubed sweet potatoes and asparagus with half of the olive oil, chopped rosemary, and a pinch of sea salt.
Spread the vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender and slightly caramelized.
While the vegetables roast, season the elk steak generously with salt and black pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
Place the elk steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to keep it juicy.
In a small bowl, stir together the Greek yogurt and minced garlic to create a simple savory sauce.
Slice the elk steak against the grain and serve alongside the roasted vegetables with a dollop of the garlic yogurt on top.

Nutrition

Ingredients

Instructions

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