Venison Steak Salad Recipe
A Venison Steak Salad Recipe for just one please! Sometimes you just want to cook something special for yourself! This venison steak salad with avocado and radish makes a healthy, balanced and delicious lunch or dinner.
Servings: 1 serving
Ingredients
- 8 ounces venison steak
- kosher salt
- 2 Tablespoons olive oil, plus more for drizzling
- 1 Tablespoon butter
- 2 radishes, thinly sliced
- ½ red onion, thinly sliced
- 1 jalapeno, thinly sliced
- 2 Tablespoons fresh lime juice
- 1 ripe Hass avocado, peeled, pitted and cubed or sliced
- ½ cup fresh cilantro leaves
Instructions
- On a cutting board, tenderize the venison steak with a Jaccard meat tenderizer. Pat venison steak dry with paper towels.
- Place a heavy skillet, preferably cast iron, on the stove and sprinkle lightly but evenly with about ¼ teaspoon flaky sea salt. Turn heat to medium-high. When pan is hot, add 1 Tablespoon olive oil and 1 Tablespoon butter. Pat steak dry again and place in the pan.
- Let steak sizzle for 1 minute, then use tongs to flip it over. Keep cooking over medium-high heat, flipping steak every 20 seconds until it develops a dark-brown crust, about 3 minutes total. Using an instant-read thermometer, insert into side of steak. Remove from heat once it reaches internal temperature of about 130 degrees F. Steak with continue cooking after being removed from heat.
- Let steak rest on a cutting board and tent lightly with foil and let rest while you assemble the salad
- In a medium bowl, combine the radishes with the red onion, jalapeno, lime juice and the other 1 Tablespoon olive oil and toss to coat. Season with salt.
- Arrange the radish mixture on the plate, then top with the avocado and cilantro.
- On a cutting board, thinly slice the venison steak, making sure to slice across the grain of the meat.
- Top the salad mixture with the sliced steak and drizzle the entire dish with a little olive oil and sprinkle with salt. Serve immediately.
