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Grilled Succotash & Venison Steak Salad With Avocado Crema

Grilled Succotash & Venison Steak Salad With Avocado Crema

Preparation Time:

15M

Cooking Time:

20M

Serves:

4

Difficulty:

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Made with sweet corn and lima beans, succotash is a dish with Indigenous Narragansett roots that’s popular in both New England and the American South. It’s also one of our favorite pairings for grilled Silver Fern Farms Pasture-Raised Venison Steaks— the rich, naturally herby flavors of the meat are just incredible with the sweet zucchini, juicy heirloom tomatoes, and spicy red onion we put in our succotash. (All of those fresh vegetables also make it one of our favorites ways to use up our farmers market haul!). 

Finished with a drizzle of avocado dressing, it’s a light, bright, summery dish that tastes even better when enjoyed on the patio, in the afternoon sunshine, with friends, family, and neighbors around the table.

Recipe Details

Preparation Time:

15M

Cook Time:

20M

Serves:

4

Difficulty:

Ingredients

    Avocado dressing:

  • 1 avocado

  • 2 Tbsp rough-chopped parsley

  • 2 Tbsp freshly squeezed lemon juice

  • 1 small garlic clove, grated

  • 1 cup cold water

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

    • Succotash:

  • 1 garlic clove, grated

  • 1 ½ tsp freshly squeezed lemon juice

  • 1 ½ tsp apple cider vinegar

  • 1 Tbsp extra virgin olive oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 ears of corn, shucked

  • ½ red onion, sliced into ½-inch thick rings

  • 2 large zucchini, sliced into ¼-inch thick rounds

  • ½ lb hickory smoked bacon, cooked to package instructions

  • 1 cup lima beans, cooked to package instructions, cooled

  • 1 cup heirloom cherry tomatoes, halved

  • ¼ cup loosely packed fresh basil, torn

    • Steaks:

  • 2 packs Silver Fern Farms Pasture-Raised Venison Steaks

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Grapeseed oil, for brushing the grill

Method

Step 1

To make the avocado dressing: In a small food processor, combine the avocado, parsley, lemon juice, garlic, and water. Season with salt and black pepper. Process until smooth, about 1 minute. Cover with plastic wrap and refrigerate until ready to serve.

Step 2

To grill the succotash veggies: Heat a grill to medium-high heat. In a large serving bowl, whisk together the garlic, lemon juice, vinegar, and olive oil. Season with salt and black pepper, and set aside. Lightly brush the corn, onions, and zucchini with olive oil and season with salt and black pepper. Place the vegetables on the grill. Cook, turning occasionally, until charred: 4 to 6 minutes for the zucchini, 7 to 9 minutes for the onions, and 10 to 12 minutes for the corn. Transfer the vegetables to a sheet pan and set aside.

Step 3

To grill the venison steaks: Brush the grill grates with grapeseed oil. Pat the steaks dry with a paper towel. Season generously with salt and black pepper. Grill the steaks for 1 ½ minutes, turn 90 degrees, and cook for 1 ½ minutes more. Flip the steaks over and cook for 1 ½ minutes. Turn 90 degrees, and cook for 1 ½ minutes more or until the internal temperature reaches 135º F on an instant-read thermometer.

Step 4

Transfer the steaks to a plate, tent with aluminum foil, and let rest for 5 minutes.

Step 5

To finish the succotash: Cut the corn kernels from the cob, slice the zucchini rounds in half, and dice the onion and bacon into bite-size pieces. Add the grilled vegetables, lima beans, tomatoes, bacon, and basil to the bowl of vinaigrette. Toss to coat.

Step 6

To serve: slice the steaks against the grain. Divide the succotash between 4 plates, lay the sliced steaks on top, and drizzle with the avocado dressing. Serve warm.

Grilled Succotash & Venison Steak Salad With Avocado Crema

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