Sitka Venison with Chimichurri

Rich, velvety meat with a tart spicy chimichurri sauce.  



Venison – We had a large flank steak, but just about any cut would do as would elk or any other type of venison 

few tablespoons of olive oil to cook the meat 

2 cloves garlic, minced

1/2 t dried oregano 

1/2 C cilantro, chopped

1/4 C parsley, chopped

1/2 small red onion, minced

1/4 C white wine vinegar

1/2 C olive oil

1/4 t kosher salt

1/2 jalapeno, chopped finely 

juice of 1 lime 


Cook meat over medium high heat in a cast iron skillet in a little bit of olive oil about 4 minutes on each side or until done to your taste 

Place the rest of the ingredients in a food process or blender and pulse until mixed thoroughly 

Serve the sauce on the meat