Ingredients
-
1 pack Silver Fern Farms Venison Steaks
-
1/2 tsp black peppercorns
-
1 Tbsp thyme leaves
-
2 green apples or pear, cores removed
-
1 garden cucumber, sliced
-
2 green onions, thinly sliced
-
2 small chard leaves, finely shredded
-
3/4 cup mayonnaise
-
1/2 cup finely shredded Parmesan cheese
-
1/2 cup lemon juice
-
4 tsp Dijon mustard
-
4 tsp Worcestershire sauce or steak sauce
-
1/2 teaspoon Tabasco
-
Toasted sourdough slices
-
Micro greens, to serve
General
Creamy parmesan dressing:
Method
Step 1
Remove the Silver Fern Farms Venison Steaks from the fridge and packaging. Grind together the peppercorns and thyme in a mortar and pestle or spice grinder. Rub the mix into the steaks until meat is coated. Allow to bloom and infuse at room temperature for 10 minutes, while preparing the other ingredients.
Step 2
Slice the green apple and cucumber into thin julienne slices and drizzle with lemon juice. Toss together with the sliced spring onions and shredded chard leaves.
Step 3
Make the creamy parmesan dressing by mixing the ingredients in a glass jar or small jug. Whisk or shake together well. Season to taste.
Step 4
Heat a grill pan or BBQ plate on a medium to high heat. Drizzle oil over the steaks. Cook for 3 minutes on each side.
Step 5
Remove steaks from heat, cover and allow to rest for 5 minutes, covered. Once rested, slice the steaks across the grain.
Step 6
Add crisp apple and cucumber slaw to the toasted sourdough slices. Serve steaks over top and drizzle with creamy parmesan dressing. Accompany with toasted sourdough slices. Garnish with micro greens and herbs.
Our Beef
Our Best Beef Recipes
This is a carousel. Use Next and Previous buttons to navigate, drag to slide, or jump to a slide with the slide dots.
Beef
