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.

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I used jarred artichoke hearts, combined with baby spinach, ricotta cheese and Swiss cheese. You could substitute the ricotta cheese for cream cheese or substitute the Swiss cheese with slices of Provolone. Slice the meat rolls into 1 inch thick pinwheels and serve with a fresh green salad and a glass of Cabernet Sauvignon.

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

Served 2

Ingredients

• 1 pound to 1 1/2 pounds elk roast, trimmed
• kosher salt and freshly ground pepper
• 1 teaspoon olive oil
• 1 cup artichoke hearts in oil, chopped
• 1 clove garlic, minced
• 2 cups baby spinach
•  1 teaspoon kosher salt
• 4 tablespoons ricotta cheese, divided
• 2 slices Swiss cheese
• 2 tablespoons unsalted butter
• toothpicks

Directions

Preheat oven to 400°F.

Heat a skillet over medium heat and add olive oil. Quickly saute chopped artichoke hearts, garlic and spinach. When spinach is wilted remove from heat and season with salt.

Slice the elk roast in half lengthwise, then carefully butterfly each piece of meat. Gently pound the elk with the flat side of a mallet or meat tenderizer until 1/4 inch thick. Lay out on a cutting board and season both sides with salt and pepper. Spread the ricotta cheese evenly over the meat. Divide the artichoke mixture and place in the center of each piece. Top each with a slice of Swiss cheese. Roll the meat away from you and secure with toothpicks or cooking twine.

Heat a cast iron or oven proof skillet over medium heat and add butter. Sear the meat on all sides until golden brown, about 15 minutes. Place the skillet in the oven and cook for 5-10 minutes, or until desired doneness. Remove and let rest for 5 minutes, then slice the meat rolls into 1 inch thick pinwheels.

Rutting Ridge – Wine with a Cause

Rutting Ridge Cabernet and Chardonnay have been specially selected for the Rocky Mountain Elk Foundation (RMEF) for their ever-pleasing style—one that’s ready for drinking now, with great appeal to novice drinkers. This Cabernet and Chardonnay come from California’s Lodi American Viticultural Area (AVA). This region, located 60 miles east of San Francisco, is impacted by dramatic day-to-night temperature changes of up to 40°F. The result is incredibly ripe fruit that make classic wines of great intensity.

Equally as important about these great wines is “the cause.” For every bottle sold, Rutting Ridge Cellars donates $3 to benefit the Rocky Mountain Elk Foundation’s wildlife and habitat conservation efforts.