Venison Steaks With Chimichurri & Crispy Potatoes

Venison Steaks With Chimichurri & Crispy Potatoes
Preparation time: 30M
Cooking time: 1H
Serves: 4
Difficulty:

Ingredients

 Crispy potatoes:

  • 2 lbs Yukon Gold potatoes
  • ¼ cup vegetable oil
  • Kosher salt, to taste
  • 2 cups frisée, trimmed
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp sour cream

Chimichurri:


  • ½ cup minced fresh parsley
  • 4 garlic cloves, minced
  • 2 Tbsp minced shallot
  • 1 Fresno pepper, seeded, minced
  • 1 tsp dried oregano
  • ¼ tsp crushed red pepper flakes
  • ½ tsp flake salt
  • 5 cracks freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 ½ Tbsp red wine vinegar
  • 1 Tbsp freshly squeezed lime juice

Venison steaks:


  • 2 packs of Silver Fern Farms Venison Steaks (4 Steaks)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 Tbsp grapeseed oil
  • 4 Tbsp unsalted butter
  • 2 garlic cloves, smashed
  • 6 thyme sprigs




Method

Step 1

To roast the potatoes: Preheat the oven to 450º F.

Using a paring knife, pierce the potatoes a few times and place them on a baking sheet. Bake for 45 minutes or until fork tender. Once the potatoes are cool enough to handle, tear them into roughly 2-inch pieces and slightly flatten them with the back of a wooden spoon.

Step 2

To make the chimichurri: In a medium bowl, combine the parsley, garlic, shallot, fresno, oregano, crushed red pepper, flake salt, black pepper, olive oil, red wine vinegar and lime juice. Whisk to combine, cover, and refrigerate until ready to use.

Step 3

To make the venison steaks: Remove the steaks from the refrigerator 30 minutes before cooking and allow them to come to room temperature.

Step 4

Transfer the steaks to a plate, pat them dry with a paper towel, and generously season with salt and black pepper.

Step 5

In a large cast-iron pan, heat the grapeseed oil over medium-high heat until it shimmers. Gently lay the steaks in the pan, away from you, to protect your hands from the hot oil. Sear the steaks for 3 to 4 minutes per side.

Step 6

Add the butter, allow it to melt and begin to foam, and then add the garlic and thyme sprigs.

Step 7

Baste the steaks with the herb butter for 1 minute and then transfer the steaks to a cutting board, tent them in foil, and allow them to rest for 5 minutes.

Step 8

To make the crispy potatoes: In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the smashed potato pieces and cook, shaking the pan occasionally, for 5 minutes per side, or until they are golden brown and crispy.

Step 9

Transfer the potatoes to a large bowl and season liberally with salt, tossing to combine. Add the frisèe, lemon juice and sour cream, and toss until well coated.

Step 10

Cut the steaks into ½-inch thick slices, being sure to cut against the grain. If you’d prefer, you can also serve the steaks whole.

Step 11

Scatter the crispy potato salad on a platter, place the steaks on top, and garnish with a drizzle of chimichurri. Serve warm with a bowl of the remaining chimichurri.

Recommended cut
Venison Steaks
Our Venison Steaks are naturally lean with the delicate and tender taste of pasture-raised venison. Low in fat and sodium, venison is a source of essential irons and vitamins that we can’t make on our own. Easy and quick to cook, this fast-fry or BBQ cut is delicious and versatile for any occasion. Enjoy our Venison Steaks any day of the week, i...
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