Entree: Argentina – Río de la Plata – Grilled Venison Steaks with Chimichurri

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 20 min

Total 40 min

Ingredients

- 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)

Instructions

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.