4 cups fresh broccoli florets1 tbsp avocado oil2 tbsp water½ tsp garlic powderSalt and black pepper, to taste1 tbsp butter
Cheesy Smashed Redskin Potatoes
1½ lbs small redskin potatoes2 tbsp avocado oil2 tbsp butter, melted1 tsp garlic powder½ tsp onion powder½ tsp smoked paprikaSalt and black pepper, to taste1½ cups shredded cheddar cheese2 tbsp fresh parsley, chopped
Optional Finishing Touches
Fresh parsleyAdditional shredded cheddarSour cream for the potatoesGarlic butter for the venison
👨🍳 Directions
1. Prepare the Redskin Potatoes
Bring a pot of salted water to a boil.Add the redskin potatoes and boil for approximately 12–15 minutes, or until they're fork-tender but still holding their shape.Drain thoroughly and let them cool for several minutes.You want the outside of the potatoes relatively dry before they hit the Blackstone.
2. Season the Venison
Pat the venison steaks completely dry with paper towels.Lightly coat them with avocado oil and generously season both sides with Blackstone Brooklyn Steak Seasoning.Let the steaks sit while you preheat the griddle.
3. Preheat the Blackstone
Preheat your Blackstone Griddle using multiple heat zones.You'll want a medium-high to high zone for searing the venison and a medium zone for the potatoes and broccoli.Add a thin coating of avocado oil to the cooking surface.
4. Smash the Redskin Potatoes
Place the cooked redskin potatoes onto the medium-heat section of the Blackstone.Using a burger press or spatula, gently smash each potato to approximately ½-inch thick.Drizzle with melted butter and season with garlic powder, onion powder, smoked paprika, salt, and black pepper.Let them cook 4–5 minutes without moving them.Once the bottoms are deep golden brown and crispy, carefully flip.Cook the second side for another 3–4 minutes.
5. Make Them Cheesy
Once both sides are crispy, pile shredded cheddar over each smashed potato.Cover with a melting dome for approximately 1–2 minutes, until the cheese is completely melted.Move the potatoes to a cooler section of the griddle and keep warm.
6. Cook the Broccoli
Add the broccoli to another section of the Blackstone.Pour approximately 2 tablespoons of water around the broccoli and immediately cover with a melting dome.Steam for 2–3 minutes.Remove the dome, add avocado oil, and season with garlic powder, salt, and black pepper.Cook for another 3–4 minutes, tossing occasionally, until the broccoli has some beautiful charred edges but still has a little bite.Finish with a tablespoon of butter.
7. Sear the Venison
Make sure your hottest section of the Blackstone is ready to go.Place the seasoned venison steaks onto the griddle.Then leave them alone.Let that Blackstone Brooklyn Steak Seasoning build a beautiful crust before flipping.Depending on the thickness of your steaks, cook approximately 2–4 minutes per side, using internal temperature rather than time alone to determine doneness.Because venison is extremely lean, avoid overcooking it. For whole-muscle venison steaks, I prefer pulling them around 130–135°F for medium-rare, followed by a short rest. If you're cooking wild-harvested venison, follow the food-safety guidance appropriate to how the meat was handled and sourced.
8. Finish with Garlic Butter
During the final minute, add butter and minced garlic next to the venison.Once the butter melts and the garlic becomes fragrant, work that garlic butter around the steaks.Remove the venison from the griddle and allow it to rest for 5–10 minutes before slicing.
9. Build the Plate
Slice the venison steak against the grain.Plate it alongside the charred broccoli and crispy smashed redskin potatoes.Finish the potatoes with fresh parsley and, because we're already committed, maybe a little more cheddar. 😂Spoon any remaining garlic butter over the sliced venison and serve.
🌟 Bright Spots Pro Tip
Venison doesn't need much—and it definitely doesn't need to be overcooked.It's considerably leaner than a traditional beef steak, so treat it differently.Get the Blackstone hot, pat the venison dry, season it generously with Blackstone Brooklyn Steak Seasoning, and let the griddle create that crust.Then watch your internal temperature.You can always put a steak back on the griddle.You can't uncook one. 😂And for those potatoes, once they're smashed, stop touching them! Give them several uninterrupted minutes against the griddle. That's how you get the crispy golden crust that makes smashed potatoes worth making.
