Venison flank steaks are cut from the abdominal section. They’re thin and tender, but often discarded by processors. Before cooking, remove the thin membrane that surrounds the flank. On flank steaks from larger animals, it helps to gently pound them until the meat is about 1/4-inch thick throughout.
Deer Flank with Asparagus
- 4 deer flank steaks membrane removed
- kosher salt and freshly ground black pepper
- 4 thin slices prosciutto
- 16 asparagus spears blanched and cooled
- 1 cup parmesan cheese
- olive oil
- Place flank on a flat surface with the narrow end towards you. Season both sides with salt and pepper. Place on slice of prosciutto over the flank. Place 4 asparagus spears together on the narrow end of the flank. Sprinkle cheese over asparagus and prosciutto. Grasp the lower end of the flank and roll it firmly over the asparagus. Continue rolling to end and secure with toothpicks. Spread olive oil over outside and season with additional salt and pepper. Place on a grill or in a hot, oiled pan for 2 – 3 minutes per side or until cheese starts to melt and meat is still rare to medium-rare. To serve, slice in half. Remove toothpicks.