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grilled elk ribeye with fresh peach salsa on a white plate

Elk Ribeye with Fresh Peach Salsa

  • Author: Miss AK


This Elk Ribeye Steak is tenderized with a cilantro lime marinade and perfectly grilled to medium rare. It’s topped with juicy, fresh peach salsa.



For the elk:

  • 14 oz. The Honest Bison Elk Ribeye
  • 2 Tbsp. olive oil
  • 2 limes, juiced
  • 1/4 cup chopped cilantro
  • 3 garlic cloves, smashed and roughly chopped
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

For the peach salsa:

  • 2 fresh peaches, diced
  • 3/4 cup diced, cherry tomatoes
  • 2 jalapenos, diced (and de-seeded for a more milk flavor)
  • 1 Tbsp. chopped cilantro
  • 1 lime, juiced
  • 1 Tbsp. agave nectar or honey
  • 1/2 tsp. salt


  1. Remove the ribeyes from any packaging and pat dry. Place the ribeyes in a bowl or a zip top bag. 
  2. Mix together the olive oil, lime juice, cilantro, garlic cloves, salt, and pepper. Pour the marinade over the ribeyes and place in the fridge for a least 1 hour or up to 4. 
  3. When you’re ready to grill, remove the ribeyes from the fridge and let them come to room temperature while you preheat your grill. 
  4. Preheat your grill over medium-high heat or a wood pellet grill to 450F. 
  5. Grill the steak for 3-4 minutes per side, or until about 125-135F, or rare to medium rare. Pull them off the grill and let the steaks rest for 10 minutes before serving.
  6. While the steaks grill, mix together the diced peaches, diced tomatoes, diced jalapenos, cilantro, lime juice, honey or agave, and salt.
  7. Serve the salsa over the rested ribeyes. 

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