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Asian Inspired Flat Iron (Elk)

Flat Iron is one of my favorite cuts that you do not hear to much about. Very tender and full of flavor. It comes off the front shoulder, more specifically off the muscle group called the Shoulder Clod. You can see Chef Wutsch cut the Flat Iron off a cow elk we hunted together in New Mexico in this Video

I wanted to do something special with this one, so it had to include the RecTec and my one of my favorite spices they put out called Asian Persuasion. It has a perfect blend of granulated honey, salt, pepper, garlic, ginger and my favorite, siracha powder! Mix this with a marinade that has a similar profile and you have one of the most flavorful steaks you can imagine

Recipe by : Greg Ray

All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.

Flat Iron Steaks and Marinade


  • 2 Flat Iron Steaks (We used elk but you can use any type of venison)
  • 2T Minced Ginger
  • 2tsp Minced Garlic or 4 Cloves
  • 1/4C Honey
  • 1T Sesame Oil
  • 2tsp Chili paste
  • RecTec Asian Persuasion Rub (Or favorite rub)

Baby Bok Choy Stir Fry


  • Baby Bok Choy
  • Green Onion
  • Baby Carrots
  • Sweet Peppers
  • 1tsp Minced Garlic
  • 2T Honey
  • 2T Soy Sauce
  • 2T Olive Oil
  • Rice Noodles

Method Steaks:

  • Mix all ingredients (except for RecTec Rub) in bowl
  • Place trimmed Flat Iron in glass dish
  • Cover with marinade and marinade for at least 4 hours, over night is better.
  • Preheat grill on high for 10 to 15 minutes
  • Remove steaks from marinade (do not discard marinade, we will use this later)
  • Pat, steaks dry, cover with a light layer of olive or avocado oil
  • Add a liberal amount of spice rub
  • Place steaks on hot grill, cooking approximately 5 minutes per size (Time will vary, depending on size of flat iron. Elk and Moose will take more time than a deer or antelope) Do NOT over cook
  • Remove from gill and let rest for 10 minutes before slicing
  • While steak is resting pour marinade in a sauce pan and reduce over medium heat for about 10 minutes
  • Slice and place on top of rice noodles
  • Drizzle with reduced marinade

Method Stir Fry

  • Cut root end off Baby Bok Choy and trim up leaves
  • Separate stalks so you can wash thoroughly
  • Julienne carrots (Thin strips, approx. 1/4″ thick, 1″ long)
  • Slice sweet peppers
  • Slice green onion both the bulbs and tops of greens
  • Heat pan with oil on high (we used cast iron on the grill but you can also use Wok or regular pan on stove)
  • Add garlic until fragrant (about 30 seconds)
  • Add honey and vegetables, stir fry until bok choy leaves start to wild and stalks have softened slightly.
  • Add soy sauce and stir
  • Salt & Pepper to taste
  • Drizzle with marinade from steak if desired

  • Tips:
  • Do not over cook. Venison is much leaner than beef and will cook faster. Always serve Rare to Medium rare
  • If using a thermometer, pull the steaks at about 125F
  • Let the steaks rest, they will continue to cook and this will redistribute the juices through out the steak.

Asian Inspired Flat Iron (Elk)

Tender, Venison
Tender, Venison
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