Fresh green chiles and a hint of mesquite smoke elevate this classic recipe for rolled elk steaks, creating a delightful Southwestern twist. Elk meat reaches new heights of flavor with this preparation!
Essential Ingredients for Chile-Stuffed Elk Roulades
- 2 elk steaks
- 1/2 cup queso fresco, crumbled
- 3-4 roasted and skinned green chiles (or 1 can of whole green chiles)
- 2 tsp. chili powder
- Kosher salt, to taste
Preparation Instructions:
1. Begin by placing the elk steaks between two layers of plastic wrap. Using a meat tenderizer or rolling pin, pound the steaks to an even thickness of approximately 1/4 inch.
2. Season one side of each steak with chili powder and a pinch of kosher salt. Layer each steak with crumbled queso fresco and strips of green chiles. Starting from the longest side, roll each steak lengthwise and secure with butcher’s twine every 3/4 inch. Repeat this process for the second steak.
3. Prepare your grill for a two-zone fire, positioning the coals on one side. Once the coals are ready or the grill is pre-heated, rub the grates with a paper towel soaked in vegetable oil. Sear the roulades on all sides over the hot coals, then transfer them to the cooler side of the grill. Add a handful of mesquite chips to the fire and close the grill lid.
4. Allow the steaks to cook for approximately 7-10 minutes. Use an instant-read thermometer to check the internal temperature, aiming for 140 degrees Fahrenheit. Once reached, remove the roulades from the grill and let them rest for 5 minutes before serving.
