Chimichurri Venison | Rod&Rifle
Add moisture and flavour to any whole steak cut with this chimichurri recipe. This is ideal for hind leg steak cuts such as topside, eye of round or even the silverside!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rodandrifle.co.nz.
Ingredients
- 1 lemon, zested and squeezed
- ¾ cup olive oil
- 2 Tbsp minced garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ tsp red pepper flakes
- 1½ cups fresh coriander
- 1½ cups fresh parsley
- ¾ cup fresh mint leaves
- 1 venison steak (aged)
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