Ingredients:
4 Elk Steaks 8 oz. Cut approx. 1” thick 2 Tbsp. Canola Oil
4 Cups Fresh Sweet Corn Kernels
1 small Yellow Onion, fine dice
8 oz. Coconut Milk
Salt and Pepper to Taste
Directions:
Season elk steaks with the desired amount of salt and pepper or desired seasoning. Rub with a small amount of oil and set aside.
Place cast iron pan over medium-high heat. Once the pan is preheated place oil in a pan and gently drop in steaks. Allow steaks to sear on one side until dark brown. Approx. 3-4 minutes. Flip steaks and repeat on opposite sides. Cook until internal temp. 115 degrees for medium-rare. Remove from pan and allow to rest.
Using the same pan add diced onion and return to heat. Sauté onion until soft and lightly browned. Add sweet corn and toss with onion. Allow to cook over medium heat for approx. 5 minutes or until corn begins to soften.
Add coconut milk and simmer until the cream has reduced to a thick and creamy sauce. Season with a pinch of salt to taste.
With the length of time, it takes to prepare coconut creamed your steak should be properly rested and still warm. Plate with steaming hot creamed corn straight from the cast iron pan.
Serves 4. Enjoy!