Peppered Elk Steak
2 pounds elk loin, cut 1/2 to 3/4 of an inch thick
2 – 3 large, green peppers, sliced
Liberally coat the steaks with a mixture of black pepper and white pepper. Lightly sprinkle with garlic and salt. Place three slices of green pepper on a piece of saran wrap, place one steak on top of the peppers, add three more green peppers to the top of the steak and wrap tightly in the saran wrap. Repeat until all the steaks are wrapped. Place in a bowl in the refrigerator for 24 – 48 hours.
Unwrap and remove the green peppers. Cook the steaks and green peppers on a grill or for best results use a Traeger smoker set to high. As the steaks are cooking, brush with melted butter. Cook until the desired temperature is reached (recommend medium rare to prevent drying). Remove from the grill and allow the steaks to sit for 5-7 minutes before serving.