I’ve recently taken a liking to the flat-iron steak. This is a cut that I typically put into cutlets when im working up a deer, however in the future I think I will save to cook as I did tonight. I sort of made this up as I went along, but I must say it turned out really good.
You will need (1 clove garlic, 1/2 onion diced, 1/2 potato diced, fajita seasoning, Montreal seasoning, flat-iron steak, 1 Roma tomato diced, 1 lime and quesadilla cheese. (skillet will need to be able to be placed in hot oven **cast iron or similar**
First set the oven to 300 and let it start heating.(will need this later)
Dice up 1 clove of garlic, 1/2 large potato, and 1/2 onion, and seasoned liberally with red fajita seasoning. Cook over medium / high until the onion starts to caramelize. Part the potato/onion/garlic mixture in the skillet so that the steak can sit in the middle where the pan is the hottest. Turn burner to high and spray some olive oil onto the bare skillet area. Add steak and let cook just long enough to sear. (I seasoned the meat with the same fajita seasoning and a little montreal). Turn the steak and let it sear momentarily.
Remove the skillet from the stove top and place in the oven. Let it cook for about 5-8 minutes and remove.
Add diced tomatoes to the top of the potato/ onion, and squeeze lime over entire skillet-full.
Layer the quesadilla cheese over as desired.
Turn oven setting to broil, and place skillet back in. Cook until cheese browns, then remove and let rest a few minutes.
Cut the steak into strips and serve.
One of my favorite dishes is a squirrel that’s ben battered and fried. Frying a squirrel isn’t that much different from frying chicken or any other meat, however it has a taste and texture all its own. First off you have to procure the squirrel. I typically hunt with a 4-10 as regulations don’t allow me to hunt with a .22 on public land. Once I’ve bagged a few I separate the old tough ones from the young tender ones. The tough ones are bound for the crock pot, and the tender for the skillet.. Clean and quarter the squirrels and then wash thoroughly. The young ones ill let sit in a buttermilk bath with a little salt added for 4-8 hours before cooking.
The batter I like to use consists of a mixture of white flour, garlic salt, black pepper and cayenne pepper to taste.
The dip I like is a mixture of 1 cup water, 1 large egg, 1/2 cup of buttermilk and 1 table-spoon of teriyaki.
I use peanut oil and get it hot enough that a little of the batter dropped into the skillet will brown quickly and then come to the top. (Just use enough so the skillet has oil about 1/2 inch deep or so. The entire quarter does not need to be submerged as you will flip it midway through.
Simply dip the squirrel quarter into the dip, and then coat with the batter. Repeat and lay gently in the skillet. Repeat so that you are frying 3-4 pieces at a time.
Fry on this side until you see juices rise through the uncooked batter on the side of the squirrel that is not in the grease. Turn it over and fry the uncooked side until the batter is uniformly golden, and any juices you see coming out of the meat are clear.
Remove from skillet and lay on a paper towel to absorb the excess grease.
Let rest for a few minutes and dig in.