Tuck-n-Roll Elk Steaks
An easy way to transform everyday steaks into a one skillet meal.
Servings: 4
Ingredients
- 6-8 Elk top sirloin steaks, about 1/4 inch thick
- kosher salt and pepper
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/4 cup flat leaf parsley, finely chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil + 2 tbsp
- 1/2 cup flour
- 2 tbsp unsalted butter
- 1 cup orzo pasta
- 1 1/2 cups beef stock
- butchers twine
Instructions
- On a cutting board, carefully slice a 1 pound elk top sirloin roast into 6-8 thin steaks about 1/4 inch thick. Season with a pinch of salt, pepper and set aside.
- In a bowl combine the shallots, garlic, parmesan cheese, parsley and olive oil. Top each piece of meat with a tablespoon of the shallot mixture. Use the back of a spoon to evenly spread the mixture over the meat. Starting at the longest end, roll up each steak creating a pinwheel shape. Secure with a piece of butchers twine.
- Heat a skillet over medium heat and add the butter and 2 tablespoons of olive oil. Lightly dredge each rolled steak in flour and set in the skillet. Brown the meat turning every 2 minutes for a total of 6 minutes. Add the orzo pasta and beef broth to the skillet. Bring to a boil and reduce the heat to low. Simmer for 20-25 minutes until the pasta is cooked.
- Serve immediately.