Venison steak strips

Venison steak strips are a fast, flexible weeknight meal. Cut from round, sirloin, or other lean steaks, thin strips cook in a couple of minutes and go into fajitas, rice bowls, salads, or stir-fries. The keys are slicing thin across the grain, keeping the pan hot, and not crowding the meat. This recipe serves 3 to 4 and takes about 30 minutes, plus marinating time if you choose.

Yield: 3 to 4 servings | Prep: 15 minutes (plus 20 to 60 minutes to marinate) | Cook: 10 minutes

Ingredients

Meat:

• 1 to 1 1/2 pounds venison steak, such as round, sirloin, or a trimmed roast cut into steaks

Quick marinade (optional):

• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• Juice of 1/2 lime

Pan:

• 2 tablespoons high smoke point oil, such as canola, divided
• 1 onion, sliced into strips
• 1 bell pepper, sliced into strips
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Lime wedges, for serving

To serve: warm tortillas, cooked rice, or greens

Preparation

1. Trim. Cut away all silver skin and hard fat. They turn chewy when cooked.
2. Partially freeze. Place the steak in the freezer for 20 to 30 minutes. This firms the meat so you can slice it neatly. If starting from frozen, thaw in the refrigerator first and then do this step.
3. Slice against the grain. Look at the direction of the muscle fibers and cut across them into strips about 1/4 inch thick and 2 to 3 inches long. Cutting across the grain shortens the fibers and makes the meat more tender.
4. Marinate (optional). Mix the marinade, toss with the strips, and refrigerate for 20 to 60 minutes. Do not marinate longer than a few hours, since acid and salt can make the meat mushy. Always marinate in the refrigerator, never on the counter.
5. Dry the meat. Remove strips from the marinade and pat dry with paper towels. Wet meat will steam instead of sear. Discard used marinade, or boil it for at least 1 minute if you want to use it as a sauce.

Cooking

1. Heat the pan. Set a large skillet or wok over high heat for 2 to 3 minutes. Add 1 tablespoon of oil.
2. Sear in batches. Add about half of the strips in a single layer, with space between them. Cook for 45 to 90 seconds per side until browned but still slightly pink inside. Move to a plate. Repeat with the rest.
3. Cook the vegetables. Add the remaining oil, then the onion and pepper. Cook for 3 to 4 minutes until softened and lightly charred. Add the garlic for the last 30 seconds.
4. Combine. Return the meat and any juices to the pan. Toss for 30 seconds, just to warm through and coat.
5. Season. Taste, and add salt, pepper, and lime juice.
6. Serve right away.

Doneness and food safety

Thin strips cook quickly, and the line between tender and tough is short. The USDA recommends 145°F for whole cuts of meat, plus a 3-minute rest, and 160°F for ground meat. Sliced steak strips are whole-muscle meat, but because they have a lot of cut surface, keep them refrigerated until cooking, handle them with clean utensils, and cook until the center is no longer raw. If you cook to a lower temperature than USDA guidance, you accept more risk. If you serve children, older adults, pregnant women, or anyone with a weakened immune system, cook strips through to 145°F.

Other points:

• Keep raw meat at 40°F or below, and thaw in the refrigerator.
• Use a clean plate for cooked meat.
• Use clean tools and surfaces. See your knives and processing kit.
• Refrigerate leftovers within two hours.

Tips

• Hot pan, short time. If the pan cools and liquid pools, remove the meat and let the pan reheat.
• Work in batches. Overcrowding steams the meat.
• Use the right cut. Tougher cuts such as shoulder are better in a slow braise.
• Slice before cooking. Thin strips cook evenly. Slice again after cooking if the pieces are too large.

Variations

• Fajitas: add 1 teaspoon cumin and 1 teaspoon smoked paprika to the marinade. Serve with warm tortillas, sour cream, and salsa.
• Rice bowl: add steamed broccoli and a drizzle of teriyaki sauce.
• Stir-fry: add snap peas, carrots, and a splash of soy and ginger.
• Salad: serve over greens with cherry tomatoes and a vinaigrette.
• Stroganoff: use the strips in a low-carb venison stroganoff.
• Philly-style: pile onto toasted rolls with sauteed onions and melted provolone.

Storage

• Refrigerate cooked strips up to 3 to 4 days in an airtight container.
• Reheat quickly in a hot skillet for a minute, or eat cold in salads. Overheating toughens them.
• Raw sliced strips can be frozen flat in freezer bags in meal-size portions, for up to several months for best quality.

Serving

Serve with warm tortillas, fresh lime, and a side of beans, or over rice with the vegetables. Strips also work for a quick sandwich or wrap.

FAQ

Which cuts work best?

Round, sirloin, and backstrap trimmed into smaller pieces all work. Use backstrap whole if you want a special meal.

Why are my strips gray and tough?

The pan was too cool or crowded, or the meat was cooked too long. Heat the pan well and work in batches.

Can I use a grill?

Yes. Thread strips on skewers and grill over high heat for 1 to 2 minutes per side.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.