Grilled Venison Steak and Asparagus
With this simple Grilled Venison Steak and Asparagus recipe, you'll learn how to grill venison steak and have a healthy dinner on the table in only 30 minutes.
Servings: 4 servings
Ingredients
Grilled Venison Steak
- 1 ½ pounds venison steak
- 1 ½ teaspoon kosher salt, divided
- 1 teaspoon sugar
- ½ teaspoon black pepper
- avocado oil
Grilled Asparagus
- 1 ½ pounds thick asparagus spears
- 2 Tablespoons unsalted butter, melted
- 2 teaspoons soy sauce
- ¼ teaspoon black pepper
Instructions
- Place the venison steaks on a cutting board and tenderize with a Jaccard meat tenderizer. Pat steaks dry with paper towels. Combine 1 teaspoon each kosher salt and sugar in small bowl. Sprinkle 1 teaspoon salt and sugar mixture on 1 side of steaks and press gently to adhere. Flip steaks and repeat with the other 1 teaspoon salt and sugar mixture. Let steaks sit at room temperature while you prepare the asparagus.
- Place the asparagus on a clean cutting board. Pick up one stalk and hold it in the middle and at the end. Bend the stalk until it snaps. Line up the tip of that stalk with the tips of the remaining stalks. Use a sharp knife to trim off root ends of the other stalks so they are flush with the snapped stalk.
- When grill is medium-hot, scrape grill grate clean with grill brush. Dip wad of paper towels in avocado oil; holding wad with tongs, wipe cooking grate.
- Set wire rack on rimmed baking sheet. Arrange venison steaks on hot grill, close lid, and cook, flipping steaks every 2 minutes and moving steaks as needed for even cooking, until meat registers 125 to 130 degrees F using a meat thermometer, about 6 minutes total. Transfer venison steaks to wire rack on rimmed baking sheet and let rest for 10 minutes.
- While the venison steaks are resting, brush asparagus with butter, sprinkle with soy sauce, and season with pepper.
- Now grill asparagus, turning once, until just tender and caramelized, 3 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer asparagus to platter.
- Cut steak diagonally against the grain into ¼-inch-thick slices and arrange on the platter with the asparagus. Use remaining ½ teaspoon of salt to season sliced steak, drizzle with a little avocado oil, and serve immediately.
