Grilled Antelope Steak
Savor the bold, earthy flavors of the wild with this Grilled Antelope Steak recipe, a gourmet twist on game meat that’s perfect for adventurous food lovers. Tender antelope steaks are marinated in a tantalizing blend of olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, fresh rosemary, and minced garlic, infusing each bite with a harmonious balance of savory, tangy, and herbaceous notes. Quick to prepare yet impressively elegant, the steaks are grilled to perfection in just minutes, creating a beautifully seared crust while keeping the meat juicy and succulent. This lean, protein-packed dish is an excellent choice for a healthy yet indulgent meal, best served alongside roasted vegetables or creamy mashed potatoes. Whether it's your first time cooking with antelope or you’re a seasoned fan of game meats, this recipe will elevate your grilling game and delight your taste buds.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) antelope steaks
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 minced garlic cloves
- 2 teaspoons (chopped) fresh rosemary
- 1 teaspoon (freshly ground) black pepper
- 1 teaspoon sea salt
Instructions
In a medium bowl or resealable plastic bag, combine olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, minced garlic, chopped rosemary, black pepper, and sea salt to create the marinade.
Place the antelope steaks into the marinade and ensure they are fully coated. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 2 hours (or up to 8 hours for deeper flavor).
Remove the steaks from the refrigerator about 30 minutes before grilling to allow them to come to room temperature.
Preheat your grill to medium-high heat (around 400–450°F). Oil the grates lightly to prevent sticking.
Remove the steaks from the marinade, letting the excess drip off, and place them directly onto the grill.
Grill the steaks for 3–4 minutes per side for medium-rare (internal temperature of 130–135°F). Adjust cooking time as needed for desired doneness, but avoid overcooking as antelope is very lean and can dry out easily.
Once done, transfer the steaks to a clean plate and let them rest loosely covered with foil for 5 minutes to allow juices to redistribute.
Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 3760 mg | 164% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
