Seared Elk Crostini Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on a diagonal into 12 slices (about 1/2" thick). Arrange slices on a rimmed baking sheet.

Brush both sides of each slice with 2 tablespoons olive oil and season lightly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

Bake in the preheated oven until edges are golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and let cool slightly.

Prepare marinade

In a shallow dish or bowl combine 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon Worcestershire sauce, 1 tablespoon extra-virgin olive oil, minced garlic (2 cloves), 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, and 1/2 teaspoon freshly ground black pepper. Whisk to combine.

Trim excess fat from 1 lb elk loin and pat dry with paper towel. Place the elk in the marinade and turn to coat. Let marinate at room temperature for 15–20 minutes (or up to 1 hour in the refrigerator). Remove elk from marinade and pat dry; reserve marinade for basting if desired.

Sear the elk

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add a small drizzle of oil or coat the pan lightly. Sear the elk loin 1–2 minutes per side to develop a deep brown crust (for slices about 1" thick). Reduce heat to medium-high and continue cooking until an instant-read thermometer reads 125°F (52°C) for medium-rare; total cook time will vary by thickness (about 4–6 minutes more). Avoid overcooking—elk is very lean.

Remove elk to a cutting board and tent loosely with foil. Let rest 5–8 minutes before slicing thinly against the grain into 1/8–1/4" slices.

While the elk rests, combine 3 tablespoons softened unsalted butter with 1/2 teaspoon lemon zest, 1 tablespoon chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Mix until smooth. If using, spread a thin layer on the warm crostini immediately after toasting so it melts slightly.

Spread about 1 teaspoon of goat cheese or ricotta on each crostini (or a thin smear of compound butter if using).

Top each with 1–2 slices of seared elk. Add about 1 teaspoon caramelized onions on top of the elk slice, then a small pinch of microgreens or arugula.

Finish with a drizzle (~1/2 teaspoon) of balsamic reduction if using and a light sprinkle of coarse sea salt (a pinch, ~1/8 teaspoon each crostini) and freshly ground black pepper to taste.

Arrange on a platter and serve warm. Leftover sliced elk can be refrigerated up to 2 days; assemble crostini just before serving to preserve crunch.