Deer Steak Tagliata for Valentines Day Dinner
Deer Steak Tagliata is a perfect Valentine's Day Dinner Idea for a Special Night In!Skip the stress of a dinner reservation and show off your cooking skills with this no-stress marinated deer steak recipe for a cozy, relaxing night at home this Valentine's Day.TAGLIATASimple and delicious, tagliata is one of Italy’s popular steak dishes. It’s just a marinated boneless steak, quickly pan-fried or grilled, then served in slices.The Tagliata steak marinade whips together in just two minutes for minimal prep time. Just put the steak in the marinade the night before, or the morning of Valentine's Day, and you’re on your way to a simple Italian meal for Valentine's Day Dinner.DEER STEAKI love serving a small portion of lean deer steak over a bed of arugula as a light, healthy dish on date nights with my wife. I used a North Dakota whitetail deer loin for this recipe, but you could use a backstrap or eye of round from your choice of venison (elk, antelope, caribou, moose) And if you don't have venison, feel free to use beef.The thickness of the steak is extremely important. Thin steaks tend to get overcooked very quickly, especially a lean cut of deer steak. When I cut deer steaks for myself or for clients, they are at least 1 1/2-inches thick, but I prefer 2-inches. This provides sufficient size to sear each side of the steak over high heat and allow the interior to remain pink and juicy. A thicker deer steak also looks more appetizing on the plate and makes a statement when you showcase it on your dinner table. You'll end up with a beautiful piece of meat that is just as tasty as that expensive steakhouse version you had for last year's Valentines Day Dinner.HOW TO MAKE STEAK TENDERThe real secret to this Valentine's Day Dinner dish is first tenderizing the steak using a Jaccard-style meat tenderizer. This is my favorite kitchen tool, tenderizing deer steaks to fork-tender and helping the meat absorb marinades. It literally is a game-changer!The marinade used for this Steak Tagliata recipe also helps make steak tender. Marinades not only impart flavor, but also break down tough muscle fibers thanks to their acidity. Have you ever taken a bite of a deer steak and found yourself chewing, and chewing, and chewing? Chances are it wasn't tenderized with a Jaccard meat tenderizer or marinated properly to optimize the finished result. If you follow this recipe, you can give your loved one that great steakhouse experience without blowing the entire monthly food budget on Valentine's Day Dinner. But what if you're not a chef? Don't worry, I got you! Everyone loves being cooked for, and if you put some love into it, your meal will come out delicious and memorable.VALENTINE'S DAY DINNERWhat's great about this Valentine's Day Dinner recipe is that it's a step above usual weeknight fare without being too complex or time-consuming. Because of its simplicity, you can put all your energy into making sure your sweetheart feels extra loved.If you stick with something simple and classic like my Venison Steak and Mushroom Galette or my Cast Iron Venison Steak you can enjoy a stress-free Valentine's Day Dinner.If you love deer steak as much as my wife and I do, you can also check out Our 15 Best Venison Steak recipes!Or how about our favorite Homemade Steak Sauce Recipe.COME DEER HUNTING IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Deer Steak Tagliata Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Deer Steak Tagliata Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 12 to 16 ounce venison loin (backstrap), 1 1/2 to 2-inches thick
- 1/4 cup olive oil, plus more for drizzling
- 1 Tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 sprigs fresh rosemary, plucked leaves only, stems removed
- 2 sprigs thyme, plucked leaves only, stems removed
- 1 lemon, halved
- 2 cups arugula
- 1 cup cherry tomatoes, cut in half
- 2 teaspoons balsamic vinegar
- 1/4 cup shaved Parmesan cheese
Instructions
- Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Combine the oil, garlic, salt, pepper, rosemary and thyme leaves in a food processor or blender. Pulse to finely chop.
- Pour marinade over steak in a 9 x 13 glass dish and marinate in the refrigerator for 4 hours and up to 24 hours.
- When ready to cook, remove steak from the marinade and transfer to a plate for 20 minutes at room temperature. This will help it cook more evenly.
- Preheat oven to 450 degrees F.
- Next, preheat a large cast iron skillet over medium-high heat on the stovetop. Add 2 Tablespoons of the olive oil. Nestle in the halved lemons, flesh-side down, along with the steak. Cook steak for 2 minutes on each side.
- Remove lemons from skillet and set aside.
- Transfer the steak in the skillet to the preheated oven and finish cooking until the internal temperature reaches 130 degrees F using an instant read thermometer. This will only take a few minutes so keep a close eye on it. Remove from the oven, transfer to a cutting board, and let the steak rest for 5 to 10 minutes.
- In a large bowl, drizzle the arugula and tomatoes with 1 Tablespoon olive oil and 2 teaspoons balsamic vinegar. Add the shaved Parmesan. Toss and divide between two plates.
- On a cutting board, carve the steak into long thin ribbons about 1/4-inch thick and place on top of the salad. Squeeze the juice of the charred lemon over the meat and salad. Sprinkle with salt and black pepper and drizzle with a little more olive oil.
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