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