Coffee Crusted Steak with Black Eyed Pea Salad
What do you get when you mix coffee beans with the best cut of venison steak? A coffee crusted steak that goes perfect with black eyed pea salad.While the thought of venison steak and coffee may seem odd to some, it's one of those combinations that makes sense after you take the first bite. Sometimes, you need to think outside the box, and this coffee crusted steak and black eyed pea salad recipe does just that.COFFEE CRUSTED STEAKWhen the venison steak hits the high heat of the cast iron skillet, the aroma of these Buck Fever coffee beans awakens, deepening the robust roasted flavor and creating a crave-worthy caramelized crust.The pan-searing and oven-finishing steak cooking method renders a perfect venison steak that is juicy and pink on the inside with an amazing crispy exterior. The coffee rub really takes this venison steak to the next level.BLACK EYED PEA SALAD FOR NEW YEARSOne of the longest-held traditions I inherited from my Southern grandparents is that of eating black eyed peas and collard greens in some form or fashion on New Year's Day. Black eyed peas are associated with a magical & mythical power to bring good luck. Collard greens are green like money. So if we eat them on the first day of the year, we will be financially prosperous that year. And isn't that what we all could use right now?The traditional method of serving black eyed peas is to boil them with ham hocks or bacon and serve with cornbread. But after eating so many treats over the last couple of holidays, my wife and I were in the mood for a lighter, healthier dish this New Year's. That's where I got the idea to pair this black eyed pea salad with a coffee crusted steak.MORE VENISON STEAK RECIPESNeed another great Venison Steak recipe? Try my Venison Steak and Mushroom Galette or my Cast Iron Venison Steak Recipe.Or how about our favorite Homemade Steak Sauce Recipe.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Coffee Crusted Steak with Black Eyed Pea Salad, 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 Coffee Crusted Steak with Black Eyed Pea Salad Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Venison Loin
- 1 pound venison loin (backstrap)
- 1 tablespoon Harvesting Nature Big Game Blend seasoning
- 1 tablespoon Dakota Dirt Buck Fever Coffee Grounds
- 1/4 cup olive oil
Black-Eyed Pea Salad
- 1 15-ounce can black-eyed peas, drained
- 1 teapoon Harvesting Nature Big Game Blend seasoning
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 2 teaspoons red wine vinegar
- 2 Tablespoons olive oil
- 2 green onions, chopped
- 1/4 cup red onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 jalapeno, seeded & diced
- 2 Tablespoons fresh parsley leaves, diced
Instructions
Black-Eyed Pea Salad
- Combine all of the ingredients in a bowl, mix well, and let it marinate in the refrigerator for the same amount of time as you marinate the venison loin.
- When ready to serve, divide the salad evenly among 4 plates.
Venison Loin
- Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- In a bowl, whisk together coffee, seasoning blend, and oil. Place the venison loin in a resealable bag or container with lid and marinate in the refrigerator for at least 3 hours or overnight.
- When ready to cook the steak, remove it from the refrigerator and let it sit at room temperature for 20 minutes.
- Preheat the oven to 450 degrees F
- Heat a cast iron skillet over medium-high heat.
- Place the venison loin in the hot skillet and sear on all sides for about 2 minutes. When it’s golden brown around the edges, place in the oven and cook until the internal temperature reaches 130 degrees F using an instant-read meat thermometer.
- Remove steak from the oven and allow meat to rest on a cutting board for 5 to 10 minutes to lock in juices. Using a sharp knife, slice against the grain and serve on top of the black-eyed pea salad.
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