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.
he flank steak. Allow to marinate at room temperature for 45 minutes
In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce.
Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate.
Preheat grill to medium heat.
Remove steak from bag; discard marinade.
Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.
Pulse to combine.
Place steak in a shallow dish or
Chop lettuce, avocado, tomatoes, and roasted red peppers. Then combine first 8 ingredients in a bowl and toss. Next preheat grill. Rub steaks with chili powder, cumin, chipotle powder, garlic powder, and salt & pepper to taste. Next grill steaks for around 8-9 minutes or until desired temperature. Take steaks off the grill and let them sit for around 3 minutes. To prepare the dressing combine sour cream with next 6 ingredients. Toss salad with dressing. Top salad with crushed tortilla chips. Finally, slice steak and serve on top of salad.
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
Mix everything together.
If Steak was well seasoned before grilling omit the salt & pepper.
Serve on a nice hearty toasted roll, or on a bed of greens and avocado, wrap in a tortilla.
epper to taste. Refrigerate mixture for 30 minutes.
Form mixture
For the marinade,
Combine ingredients.
To use: rub steaks with a liberal amount of spice rub and wrap in plastic wrap for up to 12 hours (refrigerated).
Allow steaks to come to room temperature before cooking.
Makes enough rub for 2 large steaks (t-bone or porterhouse).
Steak Marinade -- I make it simple -
kirt steak. Place in a container and place in fridge for at
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.