Grilled Venison Round Steak with Fresh Homemade Salsa
#233 (In Topic #93)
This time of the year garden fresh tomatoes and onions are easy to come by, and they are packed with flavor. The zesty seasonings used on the steak won’t overpower the tangy salsa. In fact, they work together to create a flavor sensation reminiscent of early fall: warm at first followed by a brisk ending.
2 tablespoons chili lime rub
1 tablespoon lemon pepper seasoning
4-5 standard sized tomatoes or 8-10 Roma tomatoes
1 sweet onion
2 cloves of garlic
Fresh cilantro to taste
½ teaspoon salt
1 teaspoon lemon juice
1-2 pounds of venison round steak
Begin by making the salsa a few hours before dinner. With a chopper or food processor, chop the tomatoes, onion, garlic, and cilantro so they are somewhat chunky. Mix them together thoroughly with the salt and lemon juice. Allow the mixture to cool in a sealed container in the refrigerator for two hours. The sealed container will keep the salsa from becoming contaminated by other refrigerator smells.
The steak should be trimmed of all fat and tissue and pounded thin to tenderize. Place the chili lime rub and lemon pepper seasoning in a plastic gallon-sized baggie. Add the meat and shake until the meat is coated with seasonings. Place the meat in the refrigerator for 15-20 minutes. Grill the meat on a medium heat until fully cooked to desired doneness. Keep in mind venison cooks faster than domestic meats, and these steaks will cook faster than normal because they have been pounded thin. Top the hot steak with the cold salsa and enjoy with four to six other people.
As seen in the July Issue of Midwest Hunting and Fishing 2015
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