Rolled Elk with Pesto and Bacon - Roasted Pasilla Chillies - Smashed Garlic Potatoes - Fresh Garden SaladOur New Mexico Butcher Mike wanted me to try a different cut of the elk shoulder. It is known as a flat iron steak.
I pounded the steak into a rectangle with a meat hammer (you can also use a piece of flank steak)
Laid meat out flat and layered it with some applewood smoked bacon (bacon cooked medium - floppy)
Then spread a thick layer of fresh pesto over the layer of bacon
Roll the meat with the grain into a roll and tie very tight with baking string
Brown in olive oil then put on a roasting rack and season with kosher salt and garlic powder
Cook in a preheated oven @ 375 degrees for 25 minutes.
Pull out of oven and cover with a towel for 10-15 minutes
Cut into disks and serve with some good red wine and veggies
