Venison Steak Sandwiches with Roasted Red Pepper Aioli
Upgrade your venison steak sandwiches! Juicy venison steak, sharp white cheddar, tangy arugula, and red pepper aioli layered on crusty sourdough baguette.
Servings: 3
Calories: 655kcal
Equipment
Ingredients
Sandwich:
- 8 oz venison backstrap
- salt and black pepper, to taste
- 1 tablespoon pork lard (or other cooking fat)
- 1 sourdough baguette, cut in half lengthwise
- 4 oz white cheddar, sliced
- ¼ cup roasted red peppers, diced
Roasted Red Pepper Aioli:
- 2 oz roasted red peppers, drained
- ¼ cup mayonnaise
- 1 teaspoon white balsamic vinegar
- ½ teaspoon garlic, minced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Arugula Salad:
- 2 cups arugula
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- 1 pinch salt and black pepper
Instructions
- Season venison backstrap all over with salt and pepper. Let the meat sit at room temperature for 30 minutes before cooking.
- Add all aioli ingredients to a mini food processor or blender. Blend until smooth. Refrigerate until ready to use.
- Heat a cast iron skillet over medium-high heat. Add lard to the pan and swirl to coat. Add venison to the pan and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes or until the internal temperature reaches 120-125°F. The cooking time will depend on the thickness of the steak. Remove to a cutting board and let rest for 10 minutes before slicing. Slice into ¼" slices.
- While the steak is resting, preheat the broiler on low, prep the baguette, and make the arugula salad.
- Place baguette halves on a parchment paper-lined sheet pan. Arrange cheese slices on the cut sides of the baguette.
- Combine vinegar, oil, salt, and pepper in a small jar. Drizzle over the arugula and toss to coat.
- Place the sheet pan with the baguette and cheese in the oven and broil for 2-3 minutes, or until the cheese is bubbly and melted.
- Spread the aioli over both sides of the baguette. Sprinkle diced red peppers over the bottom half of the baguette. Arrange slices of venison steak on the bottom half of the baguette. Top with arugula salad and place the top half of the baguette on top.
- Cut the sandwich into 3 pieces. Serve and enjoy!
Notes
- You can use any tender cut of game meat instead of the backstrap. Venison tenderloin or sirloin are great options. For a smoky twist, try using a smoked venison backstrap or grilled venison backstrap instead.
- Letting the steak rest is essential to keep the juices locked in the meat instead of spilling onto the cutting board.
- I like to use homemade sourdough baguettes for this recipe, but you can also use hoagie rolls, sliced Dutch oven sourdough bread, or your favorite sturdy sandwich bread.
- The red pepper aioli is a vibrant and savory addition to venison steak sandwiches. It's also super simple to make. You can use your favorite sandwich sauce or drizzle some balsamic glaze over the steak for extra flavor.
- I like the flavor that sharp white cheddar adds to these sandwiches. For a milder flavor, you can use provolone cheese or gouda.
- Using the broiler to melt the cheese guarantees it’s perfectly gooey without over-toasting the baguette.
- The arugula is tossed in a simple vinaigrette for this recipe. If you don't enjoy the taste of arugula, you can use lettuce or your favorite greens instead.
Nutrition
Calories: 655kcal | Carbohydrates: 44g | Protein: 35g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 840mg | Potassium: 481mg | Fiber: 2g | Sugar: 5g | Vitamin A: 867IU | Vitamin C: 16mg | Calcium: 397mg | Iron: 6mg
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