Prep time
30 minutes
Cook time
10 minutes
Course
Main
Skill level
Intermediate
Season
All Seasons
Serves
4
If you fish the Guadalupe river in central Texas, you might find yourself at a popular river-side restaurant known for their balsamic ribeye steak. It’s sweet, sour, meaty, and incredibly delicious.
This is my version of that dish using venison, a homemade balsamic reduction, and the best tomatoes that summer has to offer. Because venison is so lean, I like to drizzle toasted garlic olive oil across the top to balance out the acidity of the vinegar. It also pairs really well with grilled zucchini and summer squash on the side.
Ingredients
- 4 venison steaks*
- Coarse sea salt
- Coarse cracked peppercorns
- Minced fresh rosemary leaves (or crushed dried rosemary)
- High-smoke point oil, such as avocado or grapeseed
- Balsamic reduction, store-bought or homemade
- Toasted garlic olive oil**, fresh chopped basil, and tomatoes for serving (optional)
Miso Balsamic Reduction
- 1 cup balsamic vinegar
- 2 teaspoons miso paste
- Pinch of sea salt
Also works with
Special equipment
Preparation
Make the balsamic reduction:
- Combine the vinegar, miso paste, and a pinch of salt in a small saucepan over high heat. Bring to a boil then reduce the heat to maintain a gentle simmer, stirring occasionally to blend in the miso paste. Simmer for about 10 minutes, or until reduced to about half its original volume. It should coat the back of a spoon and pour off in a thin stream (not drip). Keep in mind it will thicken more as it cools. Remove from the heat and transfer to an airtight container. The final consistency should be like syrup. This will keep in the fridge for several months.
Grill the steak:
- Prepare a grill for high-heat cooking. Season the steaks to taste with salt, pepper, and a heavy pinch of rosemary. Set aside about ¼ cup of the balsamic vinegar to baste the meat, reserving the rest to drizzle at the end for serving.
- Coat the steaks with a light layer of oil and place on the grill. Sear on one side for 1-2 minutes, then flip. Using a pastry brush, baste the top side of the meat with the balsamic reduction. After another couple of minutes, flip the meat again, and baste the top. Continue this process of flipping and basting for 6-10 minutes (depending on the thickness), or until the meat is cooked to your liking, and the outside is caramelized. You can test for doneness using the tongs to feel for density, or use a meat thermometer. Aim for about 130°F for medium-rare.
- Allow the meat to rest for 8-10 minutes. Serve with fresh sliced heirloom tomatoes, basil, and a drizzle of both toasted garlic olive oil and some of the reserved balsamic reduction across the top.
Notes: *My favorite steaks to use for this recipe are the backstrap (loin), tenderloins, top (inside) round, and sirloin tip.
**You can make your own toasted garlic olive oil by sauteing two cloves of minced garlic with about ½ cup of olive oil over medium-high heat for about 1 to 2 minutes or until golden in color. Remove from heat immediately and transfer to a dish to cool off. Don’t let it burn and use within a few days.
Grilled Balsamic Venison Steak
Prep time
30 minutes
Cook time
10 minutes
Course
Main
Skill level
Intermediate
Season
All Seasons
Serves
4
If you fish the Guadalupe river in central Texas, you might find yourself at a popular river-side restaurant known for their balsamic ribeye steak. It’s sweet, sour, meaty, and incredibly delicious.
This is my version of that dish using venison, a homemade balsamic reduction, and the best tomatoes that summer has to offer. Because venison is so lean, I like to drizzle toasted garlic olive oil across the top to balance out the acidity of the vinegar. It also pairs really well with grilled zucchini and summer squash on the side.
Ingredients
- 4 venison steaks*
- Coarse sea salt
- Coarse cracked peppercorns
- Minced fresh rosemary leaves (or crushed dried rosemary)
- High-smoke point oil, such as avocado or grapeseed
- Balsamic reduction, store-bought or homemade
- Toasted garlic olive oil**, fresh chopped basil, and tomatoes for serving (optional)
Miso Balsamic Reduction
- 1 cup balsamic vinegar
- 2 teaspoons miso paste
- Pinch of sea salt
Also works with
Special equipment
Preparation
Make the balsamic reduction:
- Combine the vinegar, miso paste, and a pinch of salt in a small saucepan over high heat. Bring to a boil then reduce the heat to maintain a gentle simmer, stirring occasionally to blend in the miso paste. Simmer for about 10 minutes, or until reduced to about half its original volume. It should coat the back of a spoon and pour off in a thin stream (not drip). Keep in mind it will thicken more as it cools. Remove from the heat and transfer to an airtight container. The final consistency should be like syrup. This will keep in the fridge for several months.
Grill the steak:
- Prepare a grill for high-heat cooking. Season the steaks to taste with salt, pepper, and a heavy pinch of rosemary. Set aside about ¼ cup of the balsamic vinegar to baste the meat, reserving the rest to drizzle at the end for serving.
- Coat the steaks with a light layer of oil and place on the grill. Sear on one side for 1-2 minutes, then flip. Using a pastry brush, baste the top side of the meat with the balsamic reduction. After another couple of minutes, flip the meat again, and baste the top. Continue this process of flipping and basting for 6-10 minutes (depending on the thickness), or until the meat is cooked to your liking, and the outside is caramelized. You can test for doneness using the tongs to feel for density, or use a meat thermometer. Aim for about 130°F for medium-rare.
- Allow the meat to rest for 8-10 minutes. Serve with fresh sliced heirloom tomatoes, basil, and a drizzle of both toasted garlic olive oil and some of the reserved balsamic reduction across the top.
Notes: *My favorite steaks to use for this recipe are the backstrap (loin), tenderloins, top (inside) round, and sirloin tip.
**You can make your own toasted garlic olive oil by sauteing two cloves of minced garlic with about ½ cup of olive oil over medium-high heat for about 1 to 2 minutes or until golden in color. Remove from heat immediately and transfer to a dish to cool off. Don’t let it burn and use within a few days.