Heat oven to 450. Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
In a large nonstick skillet, saute the pepper and onion until browned. Remove from pan and set aside.
In a large nonstick skillet, saute the shaved steak until just browned.
Place the potatoes in a 9x13 casserole dish. Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
Sprinkle the cheese evenly over the steak. Bake until cheese is lightly browned, about 15 minutes.
nd stir half of the shaved steak in a large skillet over
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.
dd shaved steak and stir to coat. Place in the refrigerator for 8
o begin. Allow to preheat for 5 minutes.
Place oil
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
Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
Discard cinnamon stick and stir cilantro into the saucepan.
For the marinade,
ake corn tortillas - see my recipe for tortillas de maiz here.
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.
et aside to cool.
For the pesto, blend 5 tbsp