Grilled Baby Octopus and Antelope Steak Recipe
This Grilled Baby Octopus and Antelope Steak Recipe is an amazingly delicious wild game twist on surf and turf.
Servings: 4 servings
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.
