Fresh green chiles and a little mesquite smoke add a Southwestern touch to an otherwise classic recipe of rolled venison steaks. Elk meat never tasted so good!
Stuffed Elk Steak Ingredients:
- 2 elk steaks
- 1/2 cup queso fresco, crumbled
- 3-4 green chiles, roasted and skinned (or 1 can whole green chiles)
- 2 tsp. chili powder
- Kosher salt
1. Place the round steaks between two pieces of plastic kitchen wrap and, using a meat tenderizer or rolling pin, pound the steaks to an even thickness of approximately 1/4 inch.
2. Sprinkle one side of each steak with chili powder and a pinch of kosher salt. Top each with crumbled queso fresco and strips of green chiles. Starting on the longest side, roll one steak lengthwise and secure with butcher's twine every 3/4 inch. Repeat with the second steak.
3. Set up your grill for a two-zone fire, with the coals off to one side. When the coals are ready or the grill pre-heated, rub the grates with a paper towel soaked in vegetable oil. Sear the steaks on all sides over the hot coals, then transfer to the cool side of the grill. Throw a handful of mesquite chips onto the fire and close the grill's lid.
4. Let the steak cook for about 7-10 minutes, then check the internal temperature with an instant read thermometer until it reads 140 degrees. Remove the roulades from the grill and let rest for 5 minutes before serving.