Perfectly tender venison steaks on top of crispy shoestring potatoes with super flavorful chimichurri sauce. This venison steak recipe makes for a very special meal that's sure to impress. The irresistible combination of juicy steaks, the delicious flavor of hand-chopped chimichurri sauce, and perfectly crispy fries is truly unparalleled. Give it a try today!
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Why You'll Love This Recipe:
Steak Frites is a dish that originated in France and Belgium. While the original dish is delicious, neither country is really known for using bold flavors in their cuisines. The addition of a spicy, acidic, SUPER flavorful chimichurri sauce really takes this dish to the next level.
The venison is seasoned very simply and cooked in a cast iron pan which makes the best steak in my opinion. The shoestring potatoes are made from Yukon gold potatoes which have a little more flavor than the typical russet potatoes. All of the components come together beautifully in each bite.
Ingredient Notes:
- Venison Steak: This recipe uses the sirloin cap which is kind of an odd shape but is a super tender cut of meat. But, you can use any cut of venison steak, hindquarter cuts, venison tenderloin, etc. You can also use any other big game steaks or beef steaks for this recipe.
- Chimichurri Sauce: The combination of ingredients in the chimichurri sauce really can't be beat. But if there are certain flavors you don't enjoy, you can adjust the recipe a bit. If you're not a fan of spicy flavors, you can decrease the amount of jalapenos or use a milder pepper like poblanos.
- Yukon Gold Potatoes: Yukon gold potatoes give the fries a bit more flavor than typical fries. But you can use russet potatoes instead.
Equipment Notes:
- Meat Thermometer: A good digital thermometer is essential for perfectly cooking venison steaks. It's also handy for checking the oil temperature when you're making the fries for this recipe.
- Cast Iron Pan: For perfect venison steak, I like to use a cast iron pan. They hold their temperature well and make a nice crust on the steak. But, you can grill the steak or use a different pan if you'd like.
- Deep Frying Pan: A deep pan is necessary for frying to keep the oil from bubbling over the edge. Select a pan that is at least 3-4" deep since you will be using 1 ½" - 2" of oil.
- Mandoline Slicer: A mandoline slicer is not necessary for making fries. But, it makes cutting the fries into uniform shapes so that they cook evenly a whole lot easier. They are well worth the investment!
Step by Step Instructions:
How To Make Chimichurri Sauce:
Chimichurri sauce is a staple in Argentinian cuisine. It's a super flavorful sauce that varies in ingredients but is typically made from hand-chopped herbs, garlic, chiles, olive oil, and vinegar. It's an excellent topping for steak and can be used in a variety of other ways as well like as a salad dressing or sauce for fried eggs. This recipe makes plenty so you'll have some extra to experiment with!
Make sure all finely chopped ingredients are really finely chopped!
Mix together shallots, garlic, jalapeño, and salt in a small/medium glass bowl. Add red wine vinegar and let it sit for 5 minutes.
Add in cilantro, parsley, and olive oil. Mix until well combined. Place in an airtight container and refrigerate until ready to use.
Pull out of the refrigerator 15-20 minutes before serving to let the olive oil soften.
Pro Tip: You might be tempted to throw all the ingredients into a blender or food processor. But, I promise the flavor and texture of hand-chopped chimichurri are well worth the effort!
How To Make Shoestring Fries:
If you like extra crispy fries, you're going to love shoestring fries. Shoestring fries have the perfect ratio of crispy outside to soft interior and cook much faster than traditional fries. They make for a beautiful presentation and are super fun to eat!
Wash and peel potatoes. Using a mandoline slicer, cut the potatoes into ⅛" matchsticks. You should get 3-4 cups of matchsticks from 3 medium potatoes.
Place potato matchsticks in a bowl of ice water for 10 minutes.
Drain potatoes and place on a clean kitchen towel in a single layer. Cover with another clean towel and let the potatoes dry for 20 minutes.
Working in batches, add the potatoes in a single layer to the hot oil. Don't add too many potatoes or the oil will bubble up over the side of the pan and could be very dangerous!
Fry for 2-3 minutes or until lightly golden brown and cooked through. Remove to a paper towel-lined sheet pan.
After all the potatoes have been fried for the first time, fry them for a second time, working in batches. Fry the potatoes for an additional 1 minute or until the outsides are golden brown and crispy.
Remove to a paper towel-lined sheet pan and sprinkle with salt.
Serve with steak and chimichurri sauce.
Pro Tip: While the meat cooks, get your frying station set up. Then you'll be ready to cook the fries as soon as the steak is resting. You'll need a deep frying pan with 1 ½" - 2" of oil and a paper towel-lined sheet pan.
How To Cook Venison Steak in a Cast Iron Pan:
My favorite way to cook deer steaks is to season them simply with salt and pepper and sear them in a cast iron pan. Venison is a very lean meat so it does require some cooking fat like pork lard to get a nice crust on the outside of the steak. All you need are a few simple ingredients and a hot pan to make the best juicy venison steak. Follow the simple steps below!
Let the steaks rest at room temperature for 30-60 minutes before cooking. Pat the steak dry with paper towels.
Season steak all over with salt and pepper.
Heat a cast iron pan over medium-high heat. Add the lard to the hot pan and swirl to coat the pan.
Place steaks in the hot cast iron skillet and cook for 3-4 minutes per side or until internal temperature reaches 120-125 degrees F for perfect medium rare.
Remove the steak to a cutting board to rest. Let steak rest for 10 minutes before slicing.
Slice steak into ½" slices.
Pro Tip: Don't skip the resting step. It's essential to let the steak rest for at least 10 minutes before slicing. This helps the steak hold onto its natural moisture instead of losing it when you slice it.
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Putting it All Together:
Once you have your chimichurri sauce, sliced steak, and shoestring fries, it's time to assemble and eat! To each plate, arrange shoestring fries in a single layer. Top the fries with sliced steak. Spoon the chimichurri sauce over the steak. Make sure to use enough chimichurri to sauce the steak and fries. Serve and enjoy!
Recipe FAQ's:
Venison pairs well with a variety of herbs and spices. This recipe for venison steak frites with chimichurri sauce is an excellent recipe for pairing bold flavors with wild venison.
Venison steaks don't need much seasoning to be delicious. A little salt, pepper, and cooking fat is all you need for the most delicious venison steaks.
The flavor of deer meat depends on a lot of factors: how the animal was cared for in the field and at home, the age of the animal, the animal's diet, etc. Some people refer to the flavor of venison as gamey if it has a stronger flavor. The "gamey flavor" can be tamed by thawing the meat on paper towels so that the paper towels absorb off flavors instead of letting the meat sit in it. It can also be brined or if it's really strong-tasting, it can be paired with bold flavors like chimichurri sauce to offset the flavor.
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Recipe:
Venison Steak Frites with Chimichurri Sauce
Ingredients
Chimichurri:
- 3 tablespoon shallots, finely chopped
- 2 teaspoon garlic, minced
- ⅓ cup jalapeño, finely chopped
- ½ cup cilantro, finely chopped
- ½ cup parsley, finely chopped
- 1 teaspoon salt
- ⅓ cup red wine vinegar
- ½ cup olive oil
Venison Steak:
- 1 lb venison steak (sirloin cap preferred)
- 1 tablespoon pork lard
- salt and pepper, to taste
Shoestring Fries:
- 3 medium Yukon gold potatoes
- peanut oil, for frying
- salt, to taste
Instructions
Chimichurri:
- Make sure all finely chopped ingredients are really finely chopped!
- Mix together shallots, garlic, jalapeño, and salt in a small/medium glass bowl. Add red wine vinegar and let it sit for 5 minutes.
- Add in cilantro, parsley, and olive oil. Mix until well combined. Refrigerate until ready to use.
- Pull out of the refrigerator 15-20 minutes before serving to let the olive oil soften.
- Freezing Instructions: Add chimichurri to a small freezer-safe container. Pour a layer of olive oil over the top. Cover with plastic wrap touching the olive oil and place the lid on the container. Freeze for up to 3 months. The color may change a bit but the flavor will still be there.
Shoestring Fries:
- Wash and peel potatoes.
- Using a mandoline slicer, cut the potatoes into ⅛" matchsticks. You should get 3-4 cups of matchsticks from 3 medium potatoes.
- Place potato matchsticks in a bowl of ice water for 10 minutes.
- Drain potatoes and place on a clean kitchen towel in a single layer. Cover with another clean towel and let the potatoes dry for 20 minutes.
- Add peanut oil to a deep frying pan until it is 1 ½" - 2" deep. Heat to 350°F.
- While the steak is resting, fry the potatoes.
- Working in batches, add the potatoes in a single layer to the hot oil. Don't add too many potatoes or the oil will bubble up over the side of the pan and could be very dangerous!
- Fry for 2-3 minutes or until lightly golden brown and cooked through. Remove to a paper towel-lined sheet pan.
- After all the potatoes have been fried once, fry them for a second time, working in batches.
- Fry the potatoes for an additional 1 minute or until the outsides are golden brown and crispy. Be careful with this step, they can burn quickly!
- Remove to a paper towel-lined sheet pan and sprinkle with salt.
Venison Steak:
- Let the steaks rest at room temperature for 30-60 minutes before cooking.
- If your steak is on the thicker side (more than 1" thick), turn your oven on to 350°F in case your steak doesn't reach the desired internal temperature before the outside is done.
- Heat a cast iron pan over medium-high heat. Pat the steak dry with paper towels and season steak all over with salt and pepper.
- Add the lard to the pan and swirl to coat the pan. Add in steak and cook for 3-4 minutes per side or until internal temperature reaches 120-125°F for medium rare. Cooking time will depend largely on the size, shape, and thickness of your steak. A digital thermometer is a great tool to ensure perfect results every time.
- If your steak is too thick to finish cooking in the pan, place the whole pan in the oven and check the temperature every 1-2 minutes to ensure it doesn't overcook!
- Remove the steak to a plate to rest. Let steak rest for 10 minutes before slicing. Cook fries while the steak is resting.
Serving:
- Slice steak into ½" slices.
- To each plate, add shoestring fries. Top with sliced steak. Spoon the chimichurri sauce over the steak. Serve and enjoy!
Notes
- You might be tempted to throw all the ingredients into a blender or food processor. But, I promise the flavor and texture of hand-chopped chimichurri are well worth the effort!
- While the meat cooks, get your frying station set up. Then you'll be ready to cook the fries as soon as the steak is resting. You'll need a deep frying pan with 1 ½" - 2" of oil and a paper towel-lined sheet pan.
- Don't skip the resting step. It's essential to let the steak rest for at least 10 minutes before slicing. This helps the steak hold onto it's natural moisture instead of losing it when you slice it.
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