Argentina Style Grilled Moose Steaks with Chimichurri Sauce
I’m often asked what my favorite wild game meat is. I almost always answer moose steaks. Moose is mild yet flavorful and pairs well with just about any preparation method or recipe. Besides the great flavor, moose is one of the leanest wild game meats out there. It is also very high in B vitamins.
This simple Argentinian style chimichurri sauce gives your grilled moose steaks a kick of flavor.
Unfortunately, my area of Kentucky is noticeably absent of moose hunting opportunities. So, when the opportunity to cook and eat some presents itself, I jump on it. For a treat like this, I lean toward the masters of meat cooking, the Argentinians.
Grill the moose steaks hot and fast over a bed of coals or an open fire.
Their asado style of cooking meat over fire combined with a distinctive seasoning style makes for a great tasting steak. To add even more flavor, we topped the steaks with another Argentina favorite, chimichurri sauce. It’s a flavorful blend of parsley, vinegar, and garlic that is perfect for any grilled meat.
Chimichurri is a flavorful sauce of parsley, olive oil, vinegar, and spices.
Asado style normally gets cooked over an open fire, but a hot bed of coals in a charcoal grill will work nearly as well.
Grill the moose steaks to your liking, but, like most wild game, anything over medium has the potential to be dry and chewy.
Mix the seasoning blend ingredients and use the rub to liberally season both sides of the moose steaks. Set aside.
Mix the spice rub ingredients and season both sides of the meat well before grilling.
In a food processor or mortar and pestle, blend the Chimichurri ingredients into a thick sauce. Grill the steaks for 5-6 minutes per side, or to your desired doneness level, then remove from heat and rest, loosely tented with foil, for 5-10 minutes. To serve, spoon chimichurri sauce over the steaks.
1-2 pounds moose steaks, about 1” thick
1 1/2 tablespoons sea salt
1 tablespoon oregano
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic , finely chopped or minced
1 teaspoon red chili pepper flakes
1 teaspoon dried oregano
1 teaspoon kosher or coarse sea salt
½ teaspoon black pepper