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Ingredients: Venison cube steak (from the hind legs) Salt and pepper (or other seasonings of your choice) All-purpose flour (for dredging) Cooking oil (for frying) 1 medium onion, sliced Water (for simmering) Directions: Prepare the Steaks: Start by cutting the venison from the hind legs into 1/2-inch thick steaks. Use a manual meat tenderizer to tenderize the steaks. Run each steak through the tenderizer once, then turn it 90 degrees and run it through again for extra tenderness. Season an …

Ingredients: 4 12-oz Rib eye steaks 3 tablespoons Garlic Hickory Seasoning & Rub 1 tablespoon Balsamic vinegar 1 tablespoon red wine 1 tablespoon Olive oil Directions: Prepare the Steaks: Pat the rib eye steaks dry with a paper towel to remove any excess moisture. Rub both sides of the steaks generously with Garlic Hickory Seasoning & Rub. Ensure the steaks are evenly coated for maximum flavor. Marinate the Steaks: In a resealable plastic bag or shallow dish, combine balsamic vineg …

Ingredients: 1/4 cup olive oil 1/4 cup Chipotle sauce (see page 80 for recipe) 3 garlic cloves, minced 1 teaspoon sea salt 1/2 teaspoon ground cumin 1 1/2 lb skirt steak Freshly ground black pepper, to taste 8 large flour tortillas, warmed 1 medium red onion, thinly sliced 1 ripe Hass avocado, pitted, peeled, and sliced (squeeze lime juice over slices to prevent browning) 1 cup sour cream 1/4 cup fresh cilantro, chopped Lime wedges, for serving Fire-roasted tomato salsa (see page 115 for recipe …