Introduction

Experience the rich flavors of Finland with this delicious grilled elk toast topped with sweet lingonberry jam. Using the Arteflame grill, we achieve the perfect steakhouse-quality sear by grilling elk meat at 1,000°F, then finishing it to perfection on the flat cooktop. The combination of tender elk, crispy rye toast, and tangy jam makes for an unforgettable open-faced sandwich.

Ingredients

• 1 lb elk sirloin or backstrap, sliced into steaks
• 4 slices rye bread
• 2 tbsp butter
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ cup lingonberry jam
• 1 tbsp fresh thyme, chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the fire pit of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light them.
3. Allow the fire to burn for about 20 minutes until the grill reaches searing temperature.

Step 2: Season the Elk Meat

1. Pat the elk steak dry and season both sides with salt, black pepper, garlic powder, and smoked paprika.
2. Let the meat sit at room temperature while the grill heats up.

Step 3: Sear the Elk Steaks

1. Place the elk steaks on the center grill grate, searing them for 1-2 minutes per side to develop a rich crust.
2. Once seared, move the steaks to the outer flat cooktop to finish cooking to the preferred doneness.
3. Remove the steaks from the grill when the internal temperature is about 15°F below your desired doneness (e.g., 120°F for medium-rare, finishing at 135°F).

Step 4: Toast the Rye Bread

1. Place rye bread slices on the outer cooktop of the grill.
2. Spread a thin layer of butter on each slice for extra crispness and flavor.
3. Grill until golden and crispy, flipping occasionally for even toasting.

Step 5: Assemble the Toast

1. Place the grilled rye bread on a serving plate.
2. Slice the elk steak thinly against the grain and arrange the slices on the toast.
3. Spoon lingonberry jam over the grilled elk.
4. Sprinkle with fresh thyme for an aromatic finish.

Tips

• Always let the elk meat rest for at least 5 minutes before slicing to retain its juices.
• Using butter instead of oil enhances the flavor and creates a better sear.
• The Arteflame’s outer griddle is perfect for gently warming the bread while the meat rests.

Variations

1. Nordic Inspired: Add a spread of whipped goat cheese under the lingonberry jam for a creamy contrast.
2. Smoky Maple: Brush the elk steak with a touch of maple syrup before grilling for a hint of sweetness.
3. Spiced Apple: Replace lingonberry jam with spiced apple chutney for a fall-inspired twist.
4. Garlic Herb: Marinate the elk meat in garlic, rosemary, and thyme for extra flavor depth.
5. Mushroom Delight: Top with sautéed wild mushrooms and caramelized onions for a hearty variation.

Conclusion

This Finnish-inspired toast with grilled elk and lingonberries is an incredibly flavorful and elegant dish, showcasing the unique power of the Arteflame grill. By using the high-heat searing method, the elk stays juicy and tender with a perfect crust. Whether you're impressing dinner guests or enjoying a Nordic classic at home, this recipe delivers in both taste and presentation.

Best Pairings

• A full-bodied red wine, such as Malbec or Syrah
• Roasted root vegetables like carrots and parsnips
• A fresh arugula salad with a light vinaigrette
• Mashed potatoes or a creamy turnip purée