Pepper steaks covered with Mango Chutney
Submitted By: Bob Hensler
We use this recipe our last night in elk camp in Colorado each year. If we have elk, we use it, otherwise we use beef filets. I've used it at home with elk steaks approximately 1/2 inch thick.
- Once the meat is thawed out, hand rub pepper into each piece.
- Marinate the elk in Italian salad dressing for several hours. The thicker the meat, the longer I marinate it.
- Pre-heat an iron or suitable skillet on the grill. Spray with Pam or similar spray.
- Sear the steaks on one side for about 15-20 seconds.
- Turn and cook for about 3.5 minutes on a side on low heat. You'll have to check the meat based on how thick the steaks are.
- Once meat has been turned, pour Mango Chutney over the steaks and allow to boil. If the steaks are fairly thin, you should pour the chutney on before turning the steaks.
- Add brandy and light with a match. Cook for about another 30-45 seconds. You want the meat to be medium rare at most, so cooking times must be adjusted based on thickness of the steak.
- Remove from skillet and serve. We normally have a Caesar salad and some type of pasta with this recipe.
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