Venison Steak with Romesco Sauce
This easy venison steak recipe pairs tender grilled venison with a smoky, nutty Spanish-style romesco sauce for a flavorful and impressive meal.
Servings: 4 servings
Calories: 323kcal
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.
Nutrition
Calories: 323kcal | Carbohydrates: 6g | Protein: 36g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 90mg | Sodium: 268mg | Potassium: 747mg | Fiber: 1g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 6mg
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