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Recipes
Prep time
30 minutes
Cook time
30 minutes
Course
Main
Skill level
Intermediate
Season
All Seasons
Serves
2 to 6
Chef’s notes
The flat iron is one of the most underrated steaks you can take from a deer (probably because most folks don’t know where it is). This tender cut is excellent when flash-seared and sliced thin. Serve it on this open-faced sandwich with a mustard cream sauce, pickled onions, and grated parmesan for an unbelievable meal.
To get a flat iron steak off the shoulder, follow the directions below. A deer will yield a cut about the size of your palm, while that of an elk or moose will obviously be bigger. You can make this recipe as a hearty meal for two or as an appetizer for your next gathering.
Ingredients
- 4 flat iron steaks
- 2 tbsp. coarse sea salt
- ½ tbsp. coarse black pepper
- 1 clove of garlic, minced
- 1 rosemary sprig, leaves removed and finely chopped
- Zest from ½ lemon (optional)
- ½ cup crème fraiche
- ⅓ cup creole mustard or whole grain mustard
- 3 tbsp. grated parmesan, plus extra for serving
- ¼ red onion, thinly sliced
- 2 tbsp. lemon juice or white wine vinegar
- 1 tbsp. honey
- Baguette
- Lettuce, spinach, or arugula
- Cooking oil
Also works with
Any steak, duck breast
Special equipment
Skillet, oven
Preparation
- Here’s how to get a flat iron steak. On one side of the shoulder blade there is a bone ridge or protrusion that runs down the middle, dividing the meat roughly in half. One side of the paddle is wider than the other and this is where you’ll find the flat iron, against the shoulder blade, under the chuck roast. Use a sharp knife and slice it off the bone. The muscle connects to the joint with the humorous bone so you might find it easier to cut the shank cut away at the joint before starting. Next, you’ll need to trim the strip of silverskin that runs through the middle; it will resemble the tendon in a turkey tenderloin. The easiest method for doing this is to hold your knife at a 45-degree angle between the meat and the silverskin and push it down the tissue’s length. It should feel like slicing fish meat away from the skin. When you are finished, flip the flat iron over and take the tendon off the other side. You should end up with two thin steaks from each shoulder blade.
- Season the venison by blending the salt, pepper, garlic, rosemary, and lemon zest. Sprinkle this rub over the flat iron steaks before cooking. If time allows, do this step an hour or two in advance.
- Preheat an oven to 350°F.
- Just before cooking, pour the lemon juice and honey into a small bowl and blend. Add the sliced red onion and allow it to marinate for 30 minutes before serving.
- In a separate bowl, blend the crème fraiche, creole mustard, and grated parmesan. Taste and add more mustard if desired. Set aside.
- Slice a French baguette into quarters, and then again in half lengthwise so that you have eight pieces of bread. Season with salt, pepper, and drizzle with olive oil. Bake in the oven for 15 minutes or until toasted.
- Remove the venison steaks from the refrigerator at least 30 minutes before cooking. Pre-heat a cast iron skillet or stainless-steel sauté pan over high heat. Add a glug of oil and swirl to coat the bottom. Lay each steak down, leaving room in between each. You will probably have to work in batches. Sear each side for 2 minutes, then flip. Cook for another 2 minutes, or longer depending on how thick your steaks are. Aim for internal temperature of 125 to 128°F for medium-rare.
- While the steaks rest, assemble the sandwiches. Slather each piece of bread with the mustard-cream and layer with lettuce and pickled onions.
- Thinly slice the venison steaks at a 45-degree angle to increase the width of each piece. Serve on top of the toasted bread. Garnish with more grated parmesan if desired.
Steak Sandwiches
Prep time
30 minutes
Cook time
30 minutes
Course
Main
Skill level
Intermediate
Season
All Seasons
Serves
2 to 6
Chef’s notes
The flat iron is one of the most underrated steaks you can take from a deer (probably because most folks don’t know where it is). This tender cut is excellent when flash-seared and sliced thin. Serve it on this open-faced sandwich with a mustard cream sauce, pickled onions, and grated parmesan for an unbelievable meal.
To get a flat iron steak off the shoulder, follow the directions below. A deer will yield a cut about the size of your palm, while that of an elk or moose will obviously be bigger. You can make this recipe as a hearty meal for two or as an appetizer for your next gathering.
Ingredients
- 4 flat iron steaks
- 2 tbsp. coarse sea salt
- ½ tbsp. coarse black pepper
- 1 clove of garlic, minced
- 1 rosemary sprig, leaves removed and finely chopped
- Zest from ½ lemon (optional)
- ½ cup crème fraiche
- ⅓ cup creole mustard or whole grain mustard
- 3 tbsp. grated parmesan, plus extra for serving
- ¼ red onion, thinly sliced
- 2 tbsp. lemon juice or white wine vinegar
- 1 tbsp. honey
- Baguette
- Lettuce, spinach, or arugula
- Cooking oil
Also works with
Any steak, duck breast
Special equipment
Skillet, oven
Preparation
- Here’s how to get a flat iron steak. On one side of the shoulder blade there is a bone ridge or protrusion that runs down the middle, dividing the meat roughly in half. One side of the paddle is wider than the other and this is where you’ll find the flat iron, against the shoulder blade, under the chuck roast. Use a sharp knife and slice it off the bone. The muscle connects to the joint with the humorous bone so you might find it easier to cut the shank cut away at the joint before starting. Next, you’ll need to trim the strip of silverskin that runs through the middle; it will resemble the tendon in a turkey tenderloin. The easiest method for doing this is to hold your knife at a 45-degree angle between the meat and the silverskin and push it down the tissue’s length. It should feel like slicing fish meat away from the skin. When you are finished, flip the flat iron over and take the tendon off the other side. You should end up with two thin steaks from each shoulder blade.
- Season the venison by blending the salt, pepper, garlic, rosemary, and lemon zest. Sprinkle this rub over the flat iron steaks before cooking. If time allows, do this step an hour or two in advance.
- Preheat an oven to 350°F.
- Just before cooking, pour the lemon juice and honey into a small bowl and blend. Add the sliced red onion and allow it to marinate for 30 minutes before serving.
- In a separate bowl, blend the crème fraiche, creole mustard, and grated parmesan. Taste and add more mustard if desired. Set aside.
- Slice a French baguette into quarters, and then again in half lengthwise so that you have eight pieces of bread. Season with salt, pepper, and drizzle with olive oil. Bake in the oven for 15 minutes or until toasted.
- Remove the venison steaks from the refrigerator at least 30 minutes before cooking. Pre-heat a cast iron skillet or stainless-steel sauté pan over high heat. Add a glug of oil and swirl to coat the bottom. Lay each steak down, leaving room in between each. You will probably have to work in batches. Sear each side for 2 minutes, then flip. Cook for another 2 minutes, or longer depending on how thick your steaks are. Aim for internal temperature of 125 to 128°F for medium-rare.
- While the steaks rest, assemble the sandwiches. Slather each piece of bread with the mustard-cream and layer with lettuce and pickled onions.
- Thinly slice the venison steaks at a 45-degree angle to increase the width of each piece. Serve on top of the toasted bread. Garnish with more grated parmesan if desired.