I be honest here: this is my favorite steak sauce. It is incredibly fresh, lightly spicy and lightly acidic. It is also very quick to make, and you cannot go wrong with the proportion of ingredients. A bit more of any ingredient will only make a different delicious version of the Chimichurri sauce.
The only problem with this sauce is that you will be addicted! Therefore, use carefully 😉
If you want to take things to another level, add a sunny side egg and 2-3 slices of bacon to your steak. This is a traditional way to enjoy this sauce in Argentina. And it is delicious!
The Best Venison Steak Complement: Chimichurri Sauce
Course: MainCuisine: South AmericaDifficulty: Easy4
servings10
minutes15
minutes25
minutesIngredients
4 venison steaks (200g each)
Salt and pepper to taste
1 tsp of vegetable oil
- Chimichurri sauce
1/2 tsp of coarse salt (fine salt is okay too)
4 garlic cloves, minced
1/2 tsp of ground black pepper
1/4 tsp of chili flakes (or to taste)
1 tbsp of dried oregano
1.5 tbsp of red wine vinegar
1/4 cup of olive oil (or avocado oil)
1 cup of fresh cilantro, finely chopped
1 tsp of lemon juice (optional)
Directions
- Heat a skillet under medium-high heat. Pat the steaks dry. Sprinkle the steaks with salt and pepper. When hot, coat the bottom of the skillet with the vegetable oil and add the steaks.
- Cook for 2 to 3 minutes per side. Your goal should be to cook the steak to rare or medium-rare (the steak will have less gamy taste this way). When cooked, remove the steaks and let rest on a cutting board for 5 minutes.
- Chimichurri sauce
- Place the salt and the garlic on a cutting board. With a large knife (or a spoon) forcefully press and spread the salt and garlic on the cutting board to make a puree.
- Place the salt-garlic puree in a bowl and add all the ingredients of the chimichurri sauce. Mix well and reserve in the refrigerator until ready to serve.
- The chimichurri sauce is now done! Serve the steaks topped with a generous amount of chimichurri sauce with your favorite side (I made French fries cooked in duck fat). If you want a traditional Argentinian steak, add a sunny side egg and 2-3 slices of cooked bacon on top of your steak.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The venison steaks can be replaced with any grocery bought steak (I recommend New York strip). Adjust time of cook depending on the size of the cut.
- The venison steaks can be from any venison, such as deer, moose, elk, caribou, etc.
- The venison steaks can be replaced with any waterfowl breast. Adjust the cook time depending on the size of the cut.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
