alt pepper.
Dry the calamari steak and dip into the mixture
utter, add the garlic. Cook for 1 minute until garlic is
Cut meat into four pieces,
Pound the meat until tender.
Mix flour, salt and pepper together in a pie pan; dredge steak in mixture.
Cook in hot melted shortening over medium-high heat until brown, turn and brown on the other side.
The quicker the meat cooks the juicier it stays.
Don't overcook steak. Make the gravy in the next recipe for the steak.
ther ingredients for the steak (except the steak).
Brush the steak ingredients on
For the chimichurri relish: in a
For the steak:
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
For 4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed.
Set aside for 2 hours.
rea.
Pre-pare calamari:
Cut Calamari into strips and coat
dd mashed tomatoes and simmer for 1/2 hour.
Season
o manually and dredge the steak in flour. Then pour flour
o a boil and simmer for about 5 minutes. Set aside
Marinate the steak:
Finely grate the zest
For the marinade,
Steak Marinade -- I make it simple -
kirt steak. Place in a container and place in fridge for at
For Calamari:
Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
Shake off excess flour and deep fry until brown and tender.
In a heated saute pan, saute garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
Served with sliced lemons and/or Sweet Garlic Sauce.
Garlic Sauce:
Combine water and vinegar and bring to a boil.
Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
Thicken with the cornstarch slurry.
Serve with fried item.
br>For the steak:
Season steak with salt and pepper. Grill steak to
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
et aside to cool.
For the pesto, blend 5 tbsp
Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.
Grill over hot coals to desired degree of doneness.
The amount of pepper used can be varied according to your taste but do not increase the amount of garlic.
The garlic cooks with the steaks and will not be overwhelming.
Serve with the Steak Butter recipe given below.
This is a slightly spicy variation on steak that still does not mask the taste of good beef.
For the pepper relish, place all