If you love the creamy goodness of Alfredo and the bold flavor of garlic, you’re going to love this recipe! This Garlic Parmesan Elk Steak Pasta brings together the best of both worlds, with tender elk steak adding a wild twist to a classic favorite.
This is a comforting, satisfying meal that’s sure to impress anyone lucky enough to join you at the table. My parents were lucky enough to be the taste testers, and I’m proud to say it earned a perfect five-star rating from both of them.
For a visual/hands-on demonstration of how I prepared this recipe, you can follow and check out Bloom Outdoors on Tik-Tok.
Ingredients:
1 lb. elk steak sirloin
Olive oil
Salt
Pepper
Dried parsley
1/2 onion, chopped
4 gloves garlic, minced
2 tbsp. butter
1 tbsp. Zip Sauce
10 oz. Rigatoni
1/2 cup chicken stock
1/2 cup heavy whipping cream
1/2 cup Parmesan, grated
1 tsp. cajun seasoning
1 tsp. fresh parsley
Directions:
Prepare the Elk Steak: Drizzle olive oil on both sides of the elk steaks. Season generously with salt, pepper, and dried parsley. Let the steaks sit at room temperature while you prepare the other ingredients.
Prep the Ingredients: Chop the onion and parsley, mince the garlic, and grate the Parmesan cheese. Set everything aside.
Cook the Pasta: Start a large pot of water and bring it to a boil. Once boiling, add the rigatoni and cook according to the package instructions until fully cooked. Drain and set aside.
Cook the Elk Steak: Heat a cast iron skillet over medium-high heat for about one minute. Add the elk sirloin and cook for one minute on each side. After searing, add one tablespoon of butter and one tablespoon zip sauce to the skillet. Spoon the melted sauce over the steaks and cook for an additional minute on each side, ensuring the steak is well-coated and flavorful. Remove the steaks from the skillet and set them aside to rest.
Make the Sauce: In the same skillet, add the remaining butter, chopped onion, and minced garlic. Cook for a few minutes until the onion becomes translucent. Pour in the chicken stock and heavy whipping cream, stirring to combine. Allow the mixture to simmer for 3-5 minutes. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
Finish the Sauce: Add pepper, Cajun seasoning, and fresh parsley to the sauce. Mix well to combine all the flavors.
Combine and Serve: Add the cooked rigatoni to the sauce mixture and stir to coat the noodles thoroughly. Cut the elk steak into slices and arrange on top of the noodles. Garnish with extra Parmesan cheese. Enjoy!
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