Tuck-n-Roll Elk Steaks
An easy way to transform everyday steaks into a one skillet meal.
Servings: 4
Ingredients
- 1 lb elk top sirloin roast
- 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, slice the elk top sirloin roast into 6–8 thin steaks, about 1/4 inch thick. Season lightly with salt and pepper and set aside.
- In a small bowl, combine shallots, garlic, Parmesan cheese, parsley, and 2 tablespoons olive oil. Spread about 1 tablespoon of the mixture evenly over each piece of meat.
- Starting at the longest end, roll up each steak into a pinwheel shape and secure with a piece of butcher’s twine.
- Heat a skillet over medium heat and add the butter and remaining 2 tablespoons olive oil. Lightly dredge each rolled steak in flour, shake off excess, and place 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, then reduce heat to low and simmer for 20–25 minutes, until the pasta is tender and the meat is cooked through.
- Remove the twine, serve immediately, and enjoy.
Notes
- Choose the right cut. Elk top sirloin roast or backstrap works best for thin, even slices that roll easily.
- Slice thinly and evenly. About 1/4 inch thick is ideal for quick cooking and even flavor distribution.
- Season generously. Elk is lean and benefits from bold seasoning—don’t be shy with salt, pepper, and the shallot-parmesan mixture.
- Secure the rolls. Use butcher’s twine to keep the pinwheels intact during browning and simmering.
- Don’t overcook. Elk is very lean; aim for medium-rare to medium for the most tender results. The simmer with orzo helps keep it juicy.
- Alternative fillings. Add spinach, sun-dried tomatoes, or roasted red peppers to the shallot mixture for extra flavor.
- Substitute wild game. If elk isn’t available, top sirloin venison or antelope top sirloin work well in this recipe.