Unfortunately the elk was an old bull, so the meat was tough. I had to marinate it for 7 hours in a high acid mixture to break up the tough muscle fibers. It was so worth it and made for an excellent binder for the seasoning rub! I definitely should have thickened the sauce a little more, but we were in a bit of a rush.
- Place the steaks in a large ziplock bag and add the marinade ingredients. Chill in the fridge for at least 7 hours, but over night is preferred.
- Remove the steaks from the bag and discard the remaining marinade. Rub the steaks with the Montreal Steak seasoning.
- Preheat smoker to 275°F. Place the steaks on the smoker grate and smoke for 1 hour or until the internal temperature reaches 140°F.
- Meanwhile, heat a small saucepan over medium-high heat and add the glaze ingredients, minus the cornstarch, and bring to a boil. Pour the mixture through a strainer into a glass bowl to remove the seeds, then pour it back into the pan. Whisk together ¼ cup water and the cornstarch, then pour the slurry into the sauce and stir until thickened.
- Place the steaks on a cutting board and tent with foil, resting for 5 minutes. Slice the meat and plate, drizzling the sauce over top.
Looking for a side dish? Try one of these recipes!