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Elk Steaks with Red Pepper Sauce

1 tablespoon butter or margarine
3 large tomatoes, peeled, seeded and chopped (2 cups)
2 roasted red peppers*, chopped
3/4 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
4 boneless Elk loin steaks (4 oz. each, 3/4 to 1 inch thick)

4 servings

In 1-quart saucepan, melt butter over medium heat. Add tomatoes and peppers. Cook for 3 to 4 minutes, or until tomatoes are soft, stirring frequently. Stir in oregano, garlic powder, paprika and cayenne. Cook for 3 to 5 minutes, or until sauce is thickened, stirring frequently. Set aside and keep warm.

Spray rack in broiler pan with nonstick vegetable cooking spray. Arrange steaks on rack. Broil with surface of steaks 4 to 5 inches from heat for 6 to 8 minutes, or until desired doneness, turning steaks over once. Serve steaks with sauce.

* Use roasted red peppers from a jar, or roast your own. To roast a pepper, place it under broiler with surface of pepper 3 to 4 inches from heat. Turn pepper frequently until skin is blackened and blistered. Seal pepper in plastic or paper bag, and let steam for 10 minutes to loosen skin. Peel pepper.

Red Pep3