Grilled Venison Steak & Fallow Heart Tacos with Chimichurri Sauce

I’m trying to showcase amazing meals using different cuts of meat.

Tonight I used Fallow Hearts from Curtis Pitts Deer Services and Venison steak from Castle Game – Scotland – Ltd

Everything is homemade except the tortillas.

Grilled Venison Steak & Fallow Heart Tacos with Chimichurri sauce.

Ingredients

Steak and Marinade:

• 2 lbs Flank Steak/2 Deer Hearts

• 1 sliced sweet onion for grilling (optional)

• Juice of 1 orange

• Juice of 2 limes

• 1/3 cup soy sauce

• 1/3 cup olive oil

• 1/2 teaspoon sugar

• 4 smashed, chopped garlic cloves

• 1/2 cup chopped coriander (stems ok)

Chimichurri Sauce:

• 1 bunch Coriander

• 1 bunch Italian Parsley

• 1/4 cup fresh lime juice (1–2 limes)

• 1/2 cup olive oil

• ¼ cup chopped onion

• 2 garlic cloves

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 3/4 teaspoon salt

• 1/2 of one jalapeño pepper

Homemade Pickle:

• 2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like

• 1 cup vinegar

• 1 cup water

• 1/2 teaspoon salt

• 2 Tablespoon sugar

• 1 teaspoon whole peppercorns or whole coriander seed

• A few sprigs coriander

Method

Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak, heart and onions in a large freeze bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre-heat grill and grill meat. Grill steak/heart on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain.

Chimichurri Instructions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add coriander (stems are fine) and Italian parsley (again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

Homemade Pickle: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh coriander.

Serve everything together on your tortilla, along with additional garnishes such as guacamole, hot sauce, coleslaw etc

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