BBQ Grilled Venison Steak & Onions with Green Bean Potato Salad as prepared by Chef Phillip Mastrippolito of "Fish On" restaurant in Lewes, Del.
2 medium sized red potatoes, steamed and chilled
1/4 cup baby green beans, steamed and chilled
1 stalk celery, shaved thin
1 cup mayo
1/4 cup yellow mustard
1 tbs salt
Cut the potatoes to bite size pieces. In a large mixing bowl, combine all ingredients. if the salad is a little dry, add more mayo.
1 large yellow onion, cut 1/2 inch thick
2 tbs balsamic vinegar
3 tbs extra virgin olive oil
On a hot grill, cook the onions. When grilled, toss with the oil and vinegar. Set aside.
Marinade for Venison
1 cup red wine vinegar
1/4 cup blended olive oil
1 tbs dry basil
1 tbs dry parsley
1 tbs dry thyme
combine all ingredients
Cooking method of meat:
Let the venison rest in the marinade for anywhere from 20 min to an hour. Before grilling, remove the meat from the marinade and let drain. On a smoking hot grill, cook the venison on each side for about 3 minutes a side. Just before serving, brush with bbq sauce (optional) and season with kosher salt. Remove the venison from the grill and let rest for about 5 minutes. To serve, place desired amount of potato salad in the center or a plate, top with steak, then top with onions. ENJOY!!
Make sure the grill is very hot.
Make sure the venison is not too wet with the marinade before placing on the grill.
Let the steak have time to carmelize on the grill.
If choosing to add BBQ sauce, brush the venison with sauce, and continue to grill.
As prepared by: Chef Phillip Mastrippolito, Fish On restaurant in Lewes, Del.