Chipotle Elk Steaks and Eggs
Steak and eggs make a satisfying breakfast or dinner. Whitetail deer can be substituted for elk, and the heat level in this southwestern influenced recipe is easily adjusted by leaving seeds and ribs in the jalapenos or decreasing the chipotle powder. The seasoned steaks also make great fajitas or loaded nachos.
Serves: 2
Time: 45 minutes
1 lb. elk (or venison) steaks
1 Tbsp. Kosher salt
½ tsp. minced fresh garlic
2½ tsp. chipotle chili powder
¾ tsp. toasted ground cumin
4 large (about 3-4” long) fresh jalapeno peppers, divided
1 pint grape tomatoes
1½ tsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
1 Tbsp. grapeseed or other neutral oil
1 c. heavy cream
4 large eggs
2 large slices of rustic bread, toasted
If possible, season steaks with Kosher salt at least 8 hours before preparing and keep refrigerated. Use the flat side of a meat mallet to pound steaks to ½” thickness. Combine chipotle and cumin in a small bowl and season both sides of steaks, using all the spices. Let stand at room temperature while you make the salsa.
For salsa: Char 2 jalapenos and the grape tomatoes over an open flame (or under a broiler) until skins blister and blacken. Transfer to a small bowl and cover to steam for several minutes. Remove charred skins, seeds, and ribs from the jalapenos, then dice and return to bowl. Slip off tomato skins (it’s OK if some remain on), gently squeeze out seeds, discard skins and seeds, coarsely chop tomatoes and add to the diced jalapeno. Stir in the lime juice and cilantro and let stand until ready to use.
Remove seeds and ribs from the remaining 2 jalapenos and cut into ⅛” wide strips. Preheat a large non-stick skillet over medium-high heat, add oil and heat to shimmering. Add steaks and sear for 2-3 minutes per side or until the internal temperature is 130°. Transfer to a cutting board to rest (carry-over cooking will take steaks to medium-rare at 135°).
Take skillet off the heat to cool slightly, return to stove over medium-low heat, add the jalapeno strips and cook until almost tender, 3-4 minutes. Add garlic and cook just until fragrant; transfer to a small bowl. Without cleaning the skillet, add the heavy cream and bring to a gentle simmer over medium-low heat. Break the eggs into the cream and allow them to simmer gently until the cream starts to caramelize around the edges and the egg whites are just set, 3-5 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Slice steaks ¼”-½” thick across the grain, divide between two plates and top each with sauteed jalapeno mixture. Place two eggs beside each steak, pour remaining cream in pan over eggs, and serve with the charred jalapeno-tomato salsa and toasted bread slices.
I have a confession. My hunting skills were not directly involved in obtaining the elk meat used to develop this recipe. Virginia’s growing but limited opportunities to harvest elk required me to call in a favor. Our daughter sent meat from a Montana cow she shot, quartered, and packed out by herself. Having a role in Holly’s success as a hunter is among the most rewarding moments of being a mother and a hunter.
When our twin daughters were young our efforts to equip them to be self-sufficient included learning to clean the house, manage money, use hand and power tools, do laundry, cook, and put food on the table. We spent a dozen hunting seasons outdoors nurturing their curiosity, skills, and senses, empowering them to continue the practice as adults. Holly’s continued participation in outdoor activities, her hunting successes, and recent certification as a hunter education instructor in Montana tells us that the lessons were taken to heart. And someday, given the chance to cross an elk hunt off my Bucket List, maybe it will be a family affair.