Sweet-Soy Seared Venison Steak
with Roast Veggie Toss & Sriracha Mayo
Add a little bit of spice to dinner tonight with the help of of sweet soy seasoning to really liven this venison steak up. On a bed of wholesome veggies and then served with sriracha mayo, this rump is salivatingly good.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
240 g
Venison Steak
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Baby Leaves
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Capsicum
1
Courgette
Not included in your delivery
1 drizzle
olive oil
½ tbs
water
2 tbs
Mayonnaise
(Contains: Eggs; )
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat oven
to 220°C/200°C fan-forced.
• Season venison steak with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When oil is hot, add venison and cook for
3-5 minutes on each side (depending on
thickness), or until cooked to your liking.
• Transfer to a plate, cover and rest for 5 minutes.
TIP: This will give you a medium steak. Cook for
a little less if you like it rare, or a little longer for
well done.
• While the venison is searing, cut capsicum
(see ingredients) into small chunks.
• Cut carrot and courgette into bite-sized chunks.
• Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with
olive oil and season. Toss to coat, spread out
evenly, then roast until tender, 25-30 minutes.
• When the veggies have 5 minutes cook time
remaining, combine sweet soy seasoning and
the water in a small bowl. Season to taste.
• Meanwhile, combine sriracha, the mayonnaise
and a splash of water in a second small bowl.
Season to taste.
TIP: Sriracha is slightly spicy, use less if you’re
sensitive to heat.
• When the veggies are done, add baby leaves
and a drizzle of vinegar to the tray. Gently toss to
combine and season to taste.
• Slice steak.
• Divide roast veggie toss between plates. Top with
venison steak.
• Pour sweet-soy glaze over steak.
• Serve with sriracha mayo. Enjoy!
