The flat iron steak is sometimes an overlooked cut of game meat that I feel should be saved from being pulverized from the grinder. This cut of meat is quite flavorful and can be very tender when cooked correctly (i.e.: DON’T OVERCOOK IT).
The steaks are located on both front shoulders of the animal and are attached to the shoulder blades. When you cut the slab of meat from the bone, you’ll notice a large piece of cartilage that runs lengthwise through the middle, creating what looks to be two individual steaks.
You can cut each one into two steaks which gives you more options for dinner ideas or you can leave it whole and make a stuffed flat iron elk steak like I’ve done below.
I chose to slow roast this stuffed elk steak using my newest addition to the family – The Traeger Grill. Of course, not everyone has a Traeger, so you could still follow the recipe, but instead sear the meat in a cast iron skillet and then bake in the oven at 350° F. When the internal temperature of the meat reaches 150° degrees remove from the oven and let rest before slicing.
Just another idea on what you can do with the overlooked flat iron elk steaks.
Sautéed pancetta bacon, mushrooms, spinach and mild but creamy blue cheese all rolled up into a fat iron elk steak and roasted to perfection will have your family and friends begging for more.
Prep time: 30 minutes
Cook time: 1.5 hours
Serves: 4-6
Ingredients
- 1 ½ – 2 pounds flat iron elk steak, cartilage removed
- 4 ounces diced pancetta bacon
- 4 ounces Cambozola cheese
- 8 ounce Portobello mushrooms, finely chopped
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 cups baby spinach, packed tight
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Kosher salt
- 1 teaspoon coarse black pepper
- fresh chives, chopped about 1 tablespoon
- butchers twine
Directions
Carefully butterfly the cut of meat using a flexible boning knife similar to a fish filet knife. This will allow you to open up the steak and easily remove the cartilage from the center. Be sure to remove the cartilage before cooking, otherwise you’ll being gnawing on your dinner for days. Lay the flat iron steak open and tenderize both sides with a meat mallet. Season with kosher salt and pepper and set aside.
Heat a skillet over medium heat and cook the bacon until slightly crispy. Remove the bacon from the skillet and add the mushrooms, shallot and garlic. Sauté the mushrooms until browned about 7-8 minutes. Remove the mushrooms and set aside. Add the spinach to the skillet and cook until wilted about 1-2 minutes. Remove from heat.
Place the flat iron steak on a clean surface and season with salt and pepper. Add the mushrooms, pancetta bacon, spinach and Cambozola cheese to the center. Starting at one side, begin to roll up the meat creating a pinwheel. You’ll lose a little of the mixture out from the ends but that’s OK. Using butcher’s twine, begin at one end tying a knot and then lay the string so it rests along the length of the stuffed steak. Place your thumb on the string one inch from the first knot and continue to wrap around holding everything in place. When done, set the stuffed steak into a metal baking dish and lightly brush the exterior of the meat with olive oil.
Start the Traeger Grill as recommended and set the temperature to 350° F. I chose to use Apple hardwood pellets to give the meat a light but fruity smoke. Stick a meat thermometer into the stuffed steak and bake until the internal temperature reaches 150° degrees. When done, remove from grill and let rest for 10 minutes. Remove the butchers twine and slice and serve. Garnish with chopped fresh chives.
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