I thought I was going to dig deep into my old cookbooks for a post today, but my niece Milicent (the elk hunter, remember?) came to my rescue. She cooked elk steaks last night, and they sounded so good, I thought I would share her recipe with you.
Courtesy of Milicent Simpson
4 Elk steaks
Dried basil, to taste
GOYA® Adobo con Pimiento (With Pepper), to taste
In skillet, brown steaks quickly (about 2 minutes each side). Lower heat and cook 3 minutes on each side.
"500 LIKES" GIVEAWAY REMINDER!!!
Don't forget that the giveaway for the tostonera, spices, and T-shirt ends Wednesday, 02/29/12 at 12:01 a.m. EST.
Repost of Giveaway-Related Recipe
Bistec Encebollado (Cubed Steak with Onions)
Adapted from "Puerto Rico True Flavors" by Wilo Benet
1 pkg. 3-4 Cubed Steaks
1/2 c. extra virgin olive oil
1/2 c. white vinegar
12 cloves garlic, minced
2 tbsp. GOYA® Adobo con Pimiento
1 onion, sliced into thin rings
1 c. College Inn® Rotisserie Chicken Bold Stock
2 tbsp. cold unsalted butter
Place meat on a clean, flat surface. Pound each piece of meat , being careful not to tear the meat, and set aside. In a small bowl, combine olive oil, vinegar, garlic, and Adobo; mix well. Place meat in container with marinade. Cover with onion rings. Cover and marinate in refrigerator for at least 1 hour. In a saute pan over medium high heat, warm 1/4 cup of olive oil. Remove meat from marinade (reserve marinade and onions) and add to pan. Cook 1-2 minutes on each side. Remove steaks from pan. Add onions and marinade to pan, and cook until onions are lightly browned. Deglaze with chicken stock, stirring with a wooden spoon to scrape any browned bits from bottom of the pan. Bring to a full boil, and cook for another minute. Stir in cold butter to thicken the sauce. Pour onion sauce over steaks, and serve with white rice.
Until next time, Happy Cooking! : )