If you're looking for a fresh way to prepare venison steak, this recipe pairs tender, perfectly grilled venison with a vibrant, nutty Spanish-inspired romesco sauce. Smoky roasted red peppers and sun-dried tomatoes complement the lean, rich flavor of wild game for a dish that's both impressive and easy to make.
Why You'll Love this Recipe
Cooking venison steaks can be tricky because venison is naturally lean. It benefits from high-heat, quick cooking to lock in flavor without drying out. The romesco sauce adds moisture, richness, and a burst of bright flavor to every bite. You can also make the sauce ahead of time, so all you have to do at dinner time is grill the steaks and serve. You can use the extra sauce to make this tasty grouse recipe!
Ingredients
- Venison Steak: I used a venison sirloin steak (my favorite cut!) for this recipe, but it will work with just about any steak from any animal! If you need fresh steak ideas, check out this list of venison steak recipes. You'll find everything from this simple venison tenderloin recipe to more adventurous recipes like this rack of venison.
- Romesco Sauce: Homemade romesco is packed with bright flavors and is totally worth the effort. But you can find great store-bought romesco sauce as well.
See recipe card for quantities.
How To Make Romesco Sauce
Romesco sauce can be made ahead of time or after you season your steaks!
- Step 1: Place all romesco ingredients in blender. See recipe card below for ingredient list.
- Step 2: Blend until smooth. Refrigerate until ready to use.
How to Grill Venison Steak
Follow these simple steps for the easiest grilled venison steak!
- Step 1: 30-60 minutes before cooking, pat the steak dry with paper towels.
- Step 2: Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.
- Step 3: Season generously with salt and black pepper on all sides. Let the steak rest at room temperature for 30-60 minutes before cooking.
- Step 4: Heat grill to 350°F. Place the steak(s) on the grill, directly over the flames. Cook for 2 minutes.
- Step 5: Flip and cook for an additional 2 minutes. Flip and cook for an additional 1 minute. Repeat and cook for an additional 1 minute.
- Step 6: Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125°F for medium-rare. The cooking time will depend on which type of steak you're using and the size of the animal.
- Step 7: Remove the steak to a cutting board and let it rest for 10 minutes.
- Step 8: Cut into ½" slices or into medallion-size steaks. Serve with romesco sauce. Enjoy!
Cooking Tips for Perfect Venison Steak
Season generously: Under-salted steak is a crime (or at least it should be). The right amount of salt enhances the natural flavors of the meat and makes each bite perfectly delicious. If you're worried about over-salting your steak, you can always add some finishing salt at the table.
Don't overcook: Venison is best served medium-rare to preserve tenderness and flavor.
Flip frequently: This helps it cook evenly and keeps the juices inside.
Use a digital thermometer: Guessing can lead to overcooked steak. I like my steak right at 120-125°F for medium-rare.
Let it rest: Letting the steak rest for at least 10 minutes before serving allows the juices to redistribute into the meat, leading to tender, juicy steak!
Serving Suggestions
This venison recipe shines on its own and doesn't need fancy sides. I love serving it with Dutch oven sourdough bread or rosemary roasted potatoes, along with a simple green salad with honey mustard dressing or a side of grilled asparagus. Don't forget to check out these other venison recipes for tasty inspiration!
Recipe FAQs
Medium-rare (120-125°F) is ideal to keep venison tender and juicy. A quick sear in a cast-iron skillet or on a hot grill is perfect for cooking venison steak.
Romesco sauce is rich, smoky, and nutty, with subtle notes of sweetness and tang. Often described as a cross between pesto and salsa, this versatile sauce adds depth and flavor to a wide range of dishes.
Venison pairs well with sauces that complement its rich, lean flavor without overpowering it. Bold, flavorful options like romesco sauce add a smoky, nutty, and slightly tangy contrast that enhances the meat beautifully. Other great choices include red wine reduction, mushroom cream sauce, or a simple butter with rosemary, like in this elk tenderloin recipe.
Venison steak does not need to be marinated to be delicious. But, if you'd like to try a marinade, try this marinated venison steak recipe. Packed with delicious flavors from balsamic vinegar, soy sauce, and Worcestershire sauce, it's a great complement to juicy venison steak.
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Thank you!
Annie
📖 Recipe
Venison Steak with Romesco Sauce
Equipment
Ingredients
Steak
- 1 lb venison steak
- 1 tablespoon olive oil
- salt and black pepper, to taste
Romesco Sauce
- ½ cup roasted red peppers, drained
- ½ cup sun-dried tomatoes, drained
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup marcona almonds
- ¼ cup parsley leaves
- 1 clove garlic, roughly chopped
- 1 teaspoon lemon zest
- ¼ teaspoon table salt
- ¼ teaspoon aleppo pepper flakes (optional)
Instructions
- 30-60 minutes before cooking, pat the steak dry with paper towels. Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.
- Season generously with salt and black pepper on all sides. Let the steak rest at room temperature for 30-60 minutes before cooking.
- Place all romesco ingredients in blender and blend until smooth. Refrigerate until ready to use.
- Heat grill to 350°F. Place the steak(s) on the grill, directly over the flames. Cook for 2 minutes.
- Flip and cook for an additional 2 minutes.
- Flip and cook for an additional 1 minute. Repeat and cook for an additional 1 minute.
- Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125°F for medium-rare. The cooking time will depend on which type of steak you're using and the size of the animal.
- Remove the steak to a cutting board and let it rest for 10 minutes.
- Cut into ½" slices or into medallion-size steaks. Serve with romesco sauce. Enjoy!
Notes
- I used a venison sirloin steak (my favorite cut!) for this recipe, but it will work with just about any steak from any animal!
- Homemade romesco is packed with bright flavors and is totally worth the effort. But you can find great store-bought romesco sauce as well.
- This romesco recipe makes more than you need, but you need a certain amount in order for it to blend well. You can also use it as a condiment or as a pasta sauce. It also freezes very well in zippered or vacuum-sealed bags.
Annie Weisz says
This recipe is such a fun and easy way to elevate steak night. The romesco sauce is bright and flavorful and great all year long!