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Use Your Venison Steak To Make This Delicious Thai Beef Salad Recipe!
This salad combines Thai cuisine’s signature flavors that balance each other so well: the bright tang of lime, the heat of red peppers, the sweetness of sugar, the salty umami of fish sauce and fresh herbs and vegetables. Rubbing the steak with sugar increases the char. You’ll be amazed at the satisfyingly intense yet balanced flavors of this dish. You can also serve with your favorite type of rice noodles.
Ingredients (Serves 4)
- 1 large shallot slice into thin rings
- 3 tbsp. lime juice
- 4 tsp. packed brown sugar, divided
- 1½ tsp. salt
- ¾ tsp. ground white pepper
- 1½ lbs. venison steak
- 1-2 tbsp. fish sauce
- 1 tsp. red pepper flakes
- 1½ cups red or yellow cherry tomatoes, halved
- ½ cup coarsely chopped fresh cilantro
- ½ cup coarsely chopped fresh mint
Directions
- Combine the shallots and lime juice in a large bowl and set aside for 10 minutes stirring occasionally.
- In a small bowl, combine 2 teaspoons of the sugar with the salt and white pepper. Pat the steaks dry and rub the sugar mixture on both sides.
- You can sear/cook your steak on a hot grill or cast-iron pan (medium-high heat). If using a pan, cook the steaks in two batches, 2 to 4 minutes per side. Let rest for 10 minutes.
- While the steak rests, prepare the dressing. Add 1 tablespoon fish sauce, pepper flakes, and the remaining 2 teaspoons of sugar to the shallots and lime mixture. Stir until the sugar is dissolved. Taste and add additional fish sauce if desired.
- Thinly slice the steak across the grain (more tender) and add to the large bowl with dressing. Add the tomatoes, cilantro, and mint and toss.
Editor’s Note:Â This article originally appeared in Carnivore Magazine Issue 6.
More Delicious Wild Game Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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