Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

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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

25 m {{adjustedServings}} servings 490 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 52.8 g
  • 106%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 1657 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

12
  1. 16 Ratings

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Absolutely melt in your mouth delicious! I added a little garlic powder to the cilantro butter and it was perfect!

Made this tonight with venison round steaks. Yummy, but spicy! Honestly, this recipe is one of the best I've tried for that particular cut of meat. It covered the gamey taste, for sure. I cou...

Hands down, this made the best venison dish I have ever had. The lime-cilantro butter was amazing and the chili rub gave it just the right amount of heat. I added a little fresh chopped garlic t...