This Grilled Baby Octopus and Antelope Steak Recipe is an amazingly delicious wild game twist on surf and turf.
My First Experience with Grilled Octopus
During my travels years ago to Santiago de Compostela in Spain, I had my first taste of grilled octopus, known locally as pulpo a la gallega. This traditional Galician dish features octopus boiled to tender perfection, then drizzled with olive oil and sprinkled with smoked paprika and coarse salt. It's typically served on a wooden plate, enhancing its rustic appeal.
The moment I took my first bite, I fell in love with the octopus's tender, juicy texture and its subtle, briny flavor that evoked the essence of the Atlantic Ocean just a short train ride away.
Fast forward to me living in Fargo, North Dakota where I found myself staring at a bag of frozen baby octopus at our local Asian market. I took it home and paired it with pronghorn antelope meat from my recent hunt in Wyoming for a surf and turf dish.
Grilled Baby Octopus and Antelope Steak
When you want to serve a unique and delicious combination your friends and family have never experienced before, this Grilled Baby Octopus and Antelope Steak recipe delivers. It's a stunning fusion of land and sea. Plus, it’s easier to make than you might think.
I’ll walk you through how to cook baby octopus and pair it with tender, flavorful antelope steak. Whether you’re curious about grilled octopus recipes or looking for creative ways to use pronghorn meat, this recipe has you covered.
The Star Ingredients
Baby Octopus: These little sea creatures are quick to cook and deliver a satisfying meal.
Antelope Steak: Antelope meat, also known as pronghorn meat, is lean and delicious, making it a fantastic choice for quick grilling.
Simple Seasonings: A blend of olive oil, smoked paprika, garlic powder, and kosher salt enhances the natural flavors of both the baby octopus and the antelope steak.
Everything You'll Need
- 1 pound antelope backstrap
- 2 pounds frozen baby octopus
- 2 tablespoons olive oil
- 1 fresh lemon
- Kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
How To Cook Octopus and Antelope Steak
Prep the Baby Octopus
1. Thaw the frozen baby octopus and rinse them thoroughly.
2. Bring 3 quarts of water to a boil in a large 6-quart pot.
3. Add the baby octopus, ¼ cup kosher salt, and the juice of 1 lemon to the boiling water.
4. Boil for 10 minutes. Drain and set the boiled octopus on a paper towel in the refrigerator for at least 2 hours (or up to 8 hours). This step ensures the octopus is dry, allowing it to char beautifully on the grill.
Prep the Antelope Steak
1. On a cutting board, tenderize the antelope steak using a Jaccard meat tenderizer.
2. Coat the steak with 2 tablespoons of olive oil and sprinkle generously with kosher salt.
Grill the Antelope Steak
1. Heat your grill to high. Place the antelope steak over direct heat and grill until it reaches an internal temperature of 130°F. Use an instant-read meat thermometer for accuracy.
2. Remove the steak from the grill and let it rest for about 10 minutes. Resting ensures the juices stay in the meat for maximum flavor.
Grill the Baby Octopus
1. Toss the boiled octopus with ¼ cup olive oil, smoked paprika, and garlic powder.
2. Grill over high heat for about 5 minutes, turning occasionally, until the octopus is lightly charred and smoky.
Plate and Serve
1. Slice the rested antelope backstrap on a clean cutting board with a sharp knife.
2. Arrange the steak slices on a plate alongside the grilled octopus.
3. Drizzle with a little olive oil and finish with a sprinkle of kosher salt.
Pro Tips for Perfect Results
- Dry the Octopus: The key to great grilled octopus is ensuring it’s dry before it hits the grill. This helps it char without steaming.
- Don’t Overcook the Steak: Antelope meat is lean, so it’s best served medium-rare. Use an instant-read thermometer to avoid overcooking.
- Use High Heat: Both the steak and octopus benefit from a hot grill. High heat ensures a nice sear and locks in flavor.
More Steak Recipes
If you are looking for another amazing pronghorn antelope steak recipe, be sure and check out my Pinchos Morunos. You can find all of my venison steak recipes here.
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DID YOU MAKE THIS RECIPE
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Grilled Baby Octopus and Antelope Steak Recipe
Ingredients
- 1 pound antelope backstrap
- 2 pounds frozen baby octopus
- 2 Tablespoons olive oil
- 1 fresh lemon
- kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Instructions
- Thaw frozen baby octopus and rinse well. Bring 3 quarts of water to a boil in a 6-quart pot. Add baby octopus to water with ¼ cup kosher salt and juice from 1 lemon. Boil for 10 minutes.
- Drain water and set boiled octopus on paper towel in refrigerator for at least 2 hours or up to 8 hours. The drier they are, the more char you will get without overcooking them.
- On a cutting board, tenderize the antelope steak using a Jaccard meat tenderizer. Coat with 2 Tablespoons of olive oil and sprinkle all over with salt.
- On a hot grill, place antelope steak over high heat until it reaches internal temperature of 130 degrees F using an instant-read meat thermometer. Remove and let rest for about 10 minutes.
- While the antelope steak is resting, toss boiled octopus with ¼ cup olive oil, paprika, garlic powder, and grill over high heat for about 5 minutes.
- Slice antelope backstrap on a clean cutting board with a sharp knife and arrange on plate with grilled octopus. Drizzle with olive oil and sprinkle with a little salt and enjoy.
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