Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious. Ingredients:
1/2 cup butter, softened |
1 tablespoon lime juice |
1 tablespoon chopped fresh cilantro |
2 tablespoons steak seasoning |
1 tablespoon ancho chile powder |
4 (1/2 pound) venison steaks |
Directions:
1. Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
2. Prepare a grill for medium-high heat.
3. Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
4. Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.
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