ELK STEAK - AND THE LAST GIVEAWAY REMINDER!!!!

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.

ELK STEAK

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!  : )}

^{CONTACT ME}