Mountain Lion-Spiced Grilled Venison Steaks with Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Venison steaks rubbed with smoky spices and grilled to juicy perfection, served with a vibrant herbaceous chimichurri sauce. This American-inspired game-day recipe, ready in about 35 minutes, pairs venison steaks, smoked paprika, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp ground black pepper, and 1 tsp sea salt. Rub this spice mix evenly over 4 venison steaks.
  2. Step 2: Drizzle 1 tbsp olive oil over the steaks and let them rest at room temperature for 20 minutes.
  3. Step 3: Preheat the grill to medium-high heat (about 400°F). Grill the venison steaks for 4 minutes per side for medium-rare, or until desired doneness.
  4. Step 4: While the steaks cook, make the chimichurri by mixing 1 cup finely chopped fresh parsley, 1/2 cup cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 2 tbsp water, 1 tbsp olive oil, and 1/2 tsp red chili flakes in a bowl.
  5. Step 5: Spoon the chimichurri sauce over the grilled venison steaks before serving.

Frequently asked questions

How long does Mountain Lion-Spiced Grilled Venison Steaks with Chimichurri take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mountain Lion-Spiced Grilled Venison Steaks with Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep venison steaks from drying out.

Can I substitute ingredients in Mountain Lion-Spiced Grilled Venison Steaks with Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mountain Lion-Spiced Grilled Venison Steaks with Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mountain Lion-Spiced Grilled Venison Steaks with Chimichurri?

American game day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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