Serves 4-6

Ingredients

• 2 pounds elk roast, cut into 10/12 steaks, about 1/2 inch thick
• 3/4 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup canola oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, sliced
• 8 ounces brown mushrooms, sliced
• 1 tablespoon all purpose flour
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Directions

Slice the elk roast into 10 steaks that are about 1/2 inch thick. Using a meat mallet, tenderize both sides of the steaks. Season with salt and ground black pepper and set aside. In a bowl mix together the breadcrumbs and Parmesan cheese and set aside.

Heat butter in a large skillet over medium heat. Add the sliced onions, mushrooms and thyme and saute until the onions are softened. Sprinkle the onions and mushrooms with the flour and slowly stir in the beef broth. Bring to a boil and continue to stir until the gravy thickens. Add the Worcestershire sauce and season with additional salt if needed. Reduce heat to a low simmer.

Heat a skillet over medium heat and add the canola oil. Take each steak and firmly press both sides into the breadcrumbs. Place the lightly breaded steaks in skillet and cook until golden brown, about 4-5 minutes per side. When done, set the elk steaks into the gravy and continue to cook on low heat for about 10 minutes.

Serve the elk steaks with your favorite side dish or a fresh green salad. ~Enjoy.

If you’ve made any of my recipes, I’d love to hear from you. Send me an email or leave me a comment below the recipe you have prepared. You can also comment on my Facebook, Pinterest or Instagram pages.

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
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• butchers twine

Directions

1. Preheat the oven to 400° degrees.
2. Carefully butterfly the elk flat iron steak 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. Lay the flat iron steak open and tenderize both sides with a meat mallet. Season with kosher salt and pepper and set aside.
3. Heat a skillet over medium heat and cook the pancetta bacon until slightly crispy. Remove the bacon from the skillet and add 2 tablespoons butter, mushrooms, shallot and garlic. Cook 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.
4. Place the flat iron steak on a clean surface and 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. 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.
5. Heat a cast iron skillet over medium heat and add the remaining butter. Add the stuffed flat iron steak to the skillet and brown on all sides, about 4-5 minutes. Set the skillet in the oven to finish cooking for 15-20 minutes or until your desired doneness. Rest for 10 minutes before slicing.

If you’ve made any of my recipes, I’d love to hear from you. Send me an email or leave me a comment below the recipe you have prepared. You can also comment on my Facebook, Pinterest or Instagram pages.