17/10/2024
Venison Minute Steaks with Chimichurri Tomatoes
Quick-as-a-flash pan seared venison steaks topped with a fresh Argentinian style relish.
Serves:
4
Prep Time: 20 minutes
Cooking Time: 5 minutes
Ingredients
- 50g butter
- 800g thin venison topside steaks (0.5cm thick)
- sea salt and pepper, to taste
- pomegranate molasses or balsamic glaze, for drizzling
- CHIMICHURRI TOMATOES
- 1 large heirloom tomato, finely diced
- 2 tablespoons each finely chopped continental parsley, oregano and mint
- 1 large clove garlic, crushed
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
Method
- Combine all ingredients together for Chimichurri Tomatoes.
- Season venison steaks with salt. Melt 30g butter in a large skillet over high heat and pan fry the steaks, in two batches, for 2 minutes on each side, for medium rare or until done to your liking, adding more butter if needed.
- Serve on a platter topped with Chimichurri Tomatoes, drizzle with pomegranate molasses and sprinkle with pepper. Garnish with herb leaves.
Tips
- As venison is a very lean meat, is important to sear the steaks and cook them quickly to medium-medium rare to keep them tender.
- STYLING Overlap the steaks on a platter and then pile high with the Chimichurri Tomatoes then garnish with a zig zag of molasses and sprinkling of pepper and herb leaves.
- DRINK Pinot noir or Merlot
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