- 4 venison steaks, approx. 6 oz (170 g) each - 2 tbsp (30 ml) olive oil (for steaks), about 1 oz (28 g) - 1 1/2 tsp (7 g) coarse salt, divided - 1/2 tsp (1.5 g) freshly ground black pepper - Chimichurri: - 1 cup (240 ml) packed fresh flat-leaf parsley, finely chopped - 1/4 cup (60 ml) fresh oregano leaves, finely chopped (or 1 tsp / 1 g dried oregano) - 4 cloves garlic, minced - 2 tbsp (30 ml) red wine vinegar - 1/2 cup (120 ml) olive oil - 1/4 tsp (1 g) red pepper flakes - 1/2 tsp (2.5 g) coarse salt - 2 tbsp (30 ml) water (optional, to loosen)
1. Combine chimichurri ingredients in a bowl, stir well, adjust seasoning, and let rest at room temperature for at least 20 minutes to meld. 2. Preheat grill to high. Brush steaks with 2 tbsp olive oil and season with remaining salt and pepper. 3. Grill steaks 3–4 minutes per side for medium-rare (times vary with thickness). Remove and rest 5 minutes. 4. Serve steaks whole or sliced with chimichurri spooned over or alongside.
Estimated per serving | Servings: 4
Generated: 2026-05-27T19:25:23Z
