Cook your Best Steak and Venison Steak Salad

Steak cooks quickly and requires very little prep time in the kitchen.  Perfect for nights when it's just too hot to stand over the stove-top.  However, many people are unsure of how to cook with venison or beef steak, so here are some tips!   1.  Deer are free range, so they roam and exercise more than domestic animals. This is one of the reasons venison may become dry and less tender if cooked too long since the short muscle fibers will get tough.   2.  The finer cuts like tenderloin, loin or steaks only need to cook a few minutes per side on high heat.  Typically 3 to 4 minutes per side is plenty.   3.  Also, marinating is a great method to reduce any gamey flavor and to help soften less than the tender cuts of beef steak.   4.  Prior to marinating, be sure to remove any fat from the steak.   5.  After cooking, serve immediately.   Best flavor comes hot off the grill.

For a hot night, a cold, veggie filled salad is just perfect.  Make it a full meal with a boost of lean protein like venison steak or beef flank steak. Teriyaki Venison Steak Salad Ingredients: -1/2 lbs venison steak or beef flank steak -1/2 cup Soy Vay Veri Veri Teriyaki -5 cups of chopped mixed salad greens like arugula, baby greens & spinach -1/2 cup of halved cherry tomatoes -1 crown of broccoli, large, chopped -1/4 cup raw walnuts -1/8 cup brown sesame seeds Directions: Marinate the venison for 30 minutes in a Teriyaki marinade.  I recommend SoyVay Veri Veri Teriyaki, since even though it is store bought it's very clean and prepared with preservative free soy sauce, fresh ginger and garlic, onions, expeller pressed soy and sesame oils and bursting with sesame seeds. Heat your grill and cook meat to medium rare, tossing on broccoli in the final flip of the steak to blacken slightly.  Allow meat to cool for 1 minute and then slice thin.  Toss with baby spinach, baby greens and arugula, raw walnuts, grilled broccoli, sliced cherry tomatoes and toasted brown sesame seeds.  For your dressing, just splash a tiny bit of fresh marinade and toss well.  Enjoy!

Kelly Bowlin