Updated: Mar 12
A fool proof way to make venison steaks. They’ll be so tender. The Chimichurri adds a delicious freshness to the dish. You start by combining the parsley, cilantro, red onion, garlic cloves, oregano, olive oil, red wine vinegar, and salt and pepper into a food processor. After a few seconds, you have a bright and tangy dressing to pour over your steaks. Use the leftovers (if there’s any) for salads the next day- yum!
1 venison backstrap, about 1 ½ - 2 pounds (in one piece)
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon onion powder
For the Chimichurri
1/2 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/4 small red onion, chopped
3 garlic cloves
1 tablespoon oregano
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1/2 cup olive oil
2 tablespoons red wine vinegar
Get out venison steaks and allow to rest for 30 minutes prior to grilling. Preheat recteq to 450°F.
While the steaks are resting, make the chimichurri by combining the ingredients into a food processor. Pulse to combine. If you do not have a food processor, finely dice the parsley, cilantro, red onion, and garlic and whisk with the rest of the ingredients. Set aside.
Once the venison has been sitting out for 30 minutes, pat dry with a paper towel. Season all sides with olive oil and spices.
Grill until medium-rare, or desired temperature. Flip the steaks halfway. Approximately 7-10 minutes per side. Place on a dish a cover with foil and allow the venison to rest for 5 minutes.
Slice into strips and drizzle with chimichurri and serve.
Yield: 4 servings