Venison Steak Frites with Chimichurri Sauce
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.
Servings: 4
Calories: 510kcal
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.
Nutrition
Calories: 510kcal | Carbohydrates: 24g | Protein: 29g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Cholesterol: 99mg | Sodium: 579mg | Potassium: 953mg | Fiber: 3g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 5mg
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