Barrelnut
Well-Known Member
Well can't hold a candle to Feenix's spectacular creations, but it was last night's dinner at my place. Down to some venison flank steaks and shanks from last season, so hoping for a good season this year.
Took a pound of flank steak (sliced across the grain) and marinated it in the mix below all night. Then blackened some red bell pepper and a fresh jalapeno with a small onion, in olive oil, in a cast iron skillet and set them aside. Then dumped the flank steak and marinade into the skillet and cooked it fast on medium high heat and tossed the veggies back in.
Marinade:
Juice of whole lime
2 teaspoons soy sauce
2 tablespoons olive oil
1/2 teaspoon liquid smoke
1/2 teaspoon chili pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (wife doesn't like it too hot...)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
Ended up looking like this:
Took a pound of flank steak (sliced across the grain) and marinated it in the mix below all night. Then blackened some red bell pepper and a fresh jalapeno with a small onion, in olive oil, in a cast iron skillet and set them aside. Then dumped the flank steak and marinade into the skillet and cooked it fast on medium high heat and tossed the veggies back in.
Marinade:
Juice of whole lime
2 teaspoons soy sauce
2 tablespoons olive oil
1/2 teaspoon liquid smoke
1/2 teaspoon chili pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (wife doesn't like it too hot...)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
Ended up looking like this: