Elk Steak Mediterranean Salad

By Makenzie Gould — wild game cook and hunter, @kenziecakeskitchen
Published August 26, 2026 · Last updated August 26, 2026

Quick answer Season two 1-inch elk backstrap steaks with garlic, rosemary, salt, and pepper, then sear in a hot cast-iron skillet 1½ to 2½ minutes per side until they reach 125–130°F for medium-rare. Rest 5 to 10 minutes, slice thin against the grain, and arrange over greens with crispy chickpeas, tomato, pickled onion, and a creamy Greek-yogurt dill dressing.

Few ingredients showcase the clean, rich flavor of elk better than a simply seasoned steak cooked to medium-rare. Rather than covering the meat with a heavy sauce, this Mediterranean-inspired salad surrounds it with crisp lettuce, juicy tomatoes, tangy pickled onions, and warm chickpeas browned until lightly crisp. The contrast between the warm sliced elk and cool vegetables makes the salad satisfying enough for dinner without weighing it down. A creamy dressing made with Greek yogurt, cucumber, dill, and chives brings everything together, while a light drizzle of balsamic glaze adds just enough sweetness at the finish.

Prepare the dressing and vegetables before cooking the elk so you can give the steaks your full attention once they reach the skillet. Elk loin or backstrap works especially well here, but the recipe can also be prepared with similarly sized venison steaks. Slice the rested meat thinly against the grain before arranging it over the salad.

Looking for more ways to put backstrap and steak to work? Try our Venison Steak Summer Salad, the Pronghorn Steak & Peach Salad, or a heartier Elk Steak & Oyster Mushroom Pie.

Recipe at a glance

Why cook elk steak to medium-rare?

Elk is exceptionally lean — typically around 2–3% fat, far leaner than beef (USDA FoodData Central). With so little intramuscular fat, elk backstrap dries out fast when it's overcooked. Pulling the steaks at 125–130°F and resting them keeps the meat tender and juicy, and slicing thin against the grain shortens the muscle fibers so every bite stays easy to chew.

Ingredients

Creamy Dill Dressing

• ¾ cup plain whole-milk Greek yogurt
• ½ cup finely grated cucumber, squeezed dry
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 1 small shallot, minced
• 1 whole garlic clove, peeled and grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Crispy Chickpeas

• 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Elk

• 8 to 10 ounces elk loin (backstrap), cut into 2 steaks about 1 inch thick
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon finely chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper

Salad Base

• 6 cups torn red leaf lettuce
• 1 large heirloom tomato, sliced
• ⅓ cup drained pickled red onions
• Optional: 1 small cucumber, shaved into ribbons, or 4 radishes, thinly shaved

Garnish

• Balsamic glaze
• Flaky sea salt
• Freshly cracked black pepper
• Chopped fresh dill or chives

Step 1: How to make the creamy dill dressing

In a medium bowl, stir together the Greek yogurt, cucumber, dill, chives, shallot, garlic, lemon juice, and olive oil. Season to taste with kosher salt and black pepper. Cover and refrigerate until ready to serve.

Step 2: How to prep the salad ingredients

Tear the lettuce into bite-size pieces, slice the tomato, drain the pickled onions, and prepare the optional cucumber ribbons or shaved radishes. Set aside.

Step 3: How to cook crispy chickpeas

Heat the olive oil in a 12-inch skillet over medium heat. Add the chickpeas, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until lightly golden and crisp on the outside. Transfer to a plate and keep warm.

Step 4: How to season the elk

Pat the elk steaks dry with paper towels. Rub both sides with the garlic and rosemary, then season with the salt and pepper.

Step 5: How to sear elk steak to 125–130°F medium-rare

Heat a 12-inch cast-iron skillet over medium-high heat for 2 to 3 minutes. Add the olive oil and carefully swirl to coat the skillet. When the oil shimmers, add the elk steaks. Cook for 1½ to 2½ minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part registers 125-130 degrees F for medium-rare. Transfer the elk to a cutting board and let it rest for 5 to 10 minutes.

Step 6: How to assemble the elk Mediterranean salad

While the elk rests, arrange the lettuce on a large serving platter or divide it between two dinner plates. Top with the tomato, pickled onions, optional cucumber or radishes, and the warm chickpeas.

Slice the rested elk thinly against the grain and arrange it over the salad. Spoon the creamy dill dressing over the top, using as much as desired. Finish with a light drizzle of balsamic glaze, flaky sea salt, freshly cracked black pepper, and chopped dill or chives. Serve immediately.

Elk steak doneness reference

Temperatures rise about 5°F while the steaks rest, so pull them a few degrees early. Whole-muscle cuts like backstrap are seared on the outside where surface bacteria live; cook to your own comfort level and source your meat responsibly.

Tips for the best elk steak salad

• Prep cold, cook hot: make the dressing and cut all the vegetables first, so the skillet has your full attention and the steaks aren't overcooked while you chop.
• Dry the steaks well: patting the elk dry gives a better sear and a deeper crust.
• Slice against the grain: it's the single biggest factor in how tender each bite feels.
• Swap in venison: similarly sized deer backstrap or steaks work with the same temperatures and timing.

Frequently asked questions

New wild game and wild-caught recipes drop every other Wednesday. Browse the full Wild Game Wednesday series for more elk, venison, and fresh-catch ideas.