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Blackened Venison Flank Steak
A simple example of how you might cook a venison flank. They're also great on the grill. Serves 2 hungry people.
Venison, Venison Flank
about ½ teaspoon
high heat cooking oil
Sliced green onions
for garnishing, optional
Season the flank steak all over with salt and 2 teaspoons of the oil and allow to rest in the fridge uncovered overnight, or for at least a few hours.
Remove the flank steak from the fridge and allow to come to room temperature before cooking.
Heat a 12 inch cast iron skillet until smoking hot, adding the remaining teaspoon of oil to the pan and rubbing around with a towel so the pan is evenly greased.
Press both sides of the steak in the blackening spice, then put in the pan and cook on high for 1 minute per side, or until blackened.
Remove the steak to a paper towel to weep liquid and keep in a warm place for 5 minutes.
Slice steak and serve.
Copyright: Chef Alan Bergo
Forager | Chef
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