Fire up the grill and bring bold, wild flavor to your backyard with this juicy elk steak. This Elk Marinade is a sweet and savory pineapple soy glaze.

If you’re looking to elevate your wild game recipes, this Grilled Elk Steak with Asian Style Marinade is a perfect way to showcase the lean, tender flavor of elk. The marinade hits all the right notes—sweet, tangy, and umami—with ingredients like pineapple juice, soy sauce, garlic, and ginger. Paired with fluffy white rice and finished with a sprinkle of sesame seeds, this dish brings bold flavor with every bite.

Feeds 2-4 people 

Prep time 4-6 hours 

Cook time 10 minutes

Why This Grilled Elk Steak Works

The Marinade Enhances Flavor and Tenderness: Elk is a lean, slightly gamey protein, so it benefits greatly from a bold, flavorful marinade. The pineapple juice adds natural enzymes (like bromelain) that help break down muscle fibers, tenderizing the meat. Meanwhile, the soy sauce delivers deep umami, and the rice vinegar balances it all with acidity. Letting the elk soak for several hours ensures the flavors penetrate fully without overpowering the natural taste of the meat.

Quick Grill Time Keeps Elk Juicy: Because elk is so lean, it can dry out fast if overcooked. This recipe keeps the grilling time short—just 2 minutes per side—which helps lock in moisture while building a beautiful sear. By pulling the steaks at 130°F (54°C) and allowing a proper rest, you get a juicy, medium-rare finish that showcases the meat’s natural flavor.

White Rice Acts as the Perfect Neutral Base: The marinade is rich, savory, and slightly sweet, so pairing it with fluffy white rice helps balance every bite. The rice soaks up extra juices from the sliced elk, turning what could be a side into a flavorful part of the dish. It’s a simple yet effective way to round out the plate without competing with the star ingredient.

Sesame and Scallion Garnish Add Freshness and Texture: Finishing the dish with white sesame seeds and sliced green onions adds a layer of texture and brightness. The sesame seeds bring nuttiness and a little crunch, while the green onions provide a crisp, slightly spicy finish that complements the sweet-savory notes of the marinade. These small touches elevate the entire dish visually and flavor-wise.

Ingredients

• 3 Elk Steaks or Medallions(For this recipe i had 3 steaks all weighing around 4 ounces) 
• 1 cup of white rice 
• 3 garlic cloves minced 
• 1 head green scallions whole 
• ¼ cup rice vinegar 
• ½ cup pineapple juice 
• 1 cup low sodium soy sauce 
• 1 ½ tablespoon brown sugar(lightly packed)
• 1 teaspoon crushed black pepper 
• ½ tablespoon ginger paste 
• White sesame seeds for garnish

Elk Marinade

First, prepare your marinade, Grab a mixing bowl and add the soy sauce, rice vinegar, pineapple juice, brown sugar, black pepper, minced garlic, and ginger paste.

Next, whisk everything together until fully combined.

Then, place your elk steaks in a deep tray or a large ziplock bag.
Pour the marinade over the steaks and toss in the whole green scallions.
After that, cover and refrigerate the elk for 4 to 6 hours, allowing all those bold flavors to soak in.

Once marinated, remove the steaks from the fridge. Pat them dry with paper towels—this helps you get a nice sear on the grill.

Cooking Process

Meanwhile, heat up your grill to medium heat and spray the grates with a bit of oil to prevent sticking.

 Grill each elk steak for 2 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium rare.

After grilling, let the elk rest for 10 minutes before slicing. Be sure to slice thinly against the grain for maximum tenderness.

Finally, plate your elk steak over a bed of white rice.Garnish with a sprinkle of sesame seeds and a few chopped green onions.Enjoy this flavor-packed, high-protein wild game dish that’s perfect for any summer grilling session!

Looking for another wild game recipe? This is my step by step process for Grilled Pheasant

I also love making these Bison Steaks for a wild game meal