Spinach-Garlic-Mozzarella Stuffed Elk Steak
Simple elk steak is hard to beat. I love a plain steak off the grill or out of the cast iron but I also love having a variety of recipes to add some spice to the menu. This recipe is very simple to make and adds a fun flavor and look to the dinner plate. I hope you enjoy it as much as I did!
1 1b Elk Roast
2 T Olive Oil
1 Cup Chopped Spinach
1 T Minced Garlic
1 ½ Cups Shredded Mozzarella Cheese
8 Crushed Club Crackers
Cut the roast lengthwise in half. Butterfly each half lengthwise again.
Mix the spinach, garlic and egg in a bowl.
Add the crushed crackers and mix well.
Add and mix in the mozzarella cheese. Set aside.
Use a tenderizer and meat mallet to flatten and even out the steaks.
Spread half of the spinach mixture over each steak leaving a one inch margin along the edges. Generously season each steak with garlic salt and pepper to taste.
Roll up each steak along the steak grain. Use a skewer to attach the edges or tie cooking twine around the steaks in two inch intervals to keep it together during baking. Rub the rolls generously with olive oil, season with garlic salt and pepper and place in a casserole dish.
Bake at 425 degrees for 30 minutes and then broil for 7 minutes. Check the internal temperature with a meat thermometer until it reaches desired doneness. Remove from oven and let rest for 15 minutes before slicing. Enjoy!
Nutrition and Macro Nutrient Information-Per Serving-(serves 4)