Roasted Venison Steaks With Asparagus Recipe Traeger Grills

GRILLED VENISON STEAKS

Steps:

• Salt and Pepper Preparation
• Season the steaks liberally on both sides with salt and pepper.
• Cajun Rub Preparation
• Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.
• Marinade Preparation
• Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.
• To Grill
• With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
• As with all grilling, let the grill do the work. Don't move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
• Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side.
• Remove the steaks from the grill at 125° for medium rare and 130° for medium.
• Set aside to rest for 10 minutes before serving.

ROASTED VENISON STEAKS WITH ASPARAGUS RECIPE - TRAEGER GRILLS

Steps:

• The night before cooking, sprinkle the steaks with the Traeger Chicken Rub. Place in a large container and pour the lemon-lime soda over the meat. Cover and refrigerate overnight.
• When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
• Remove the steaks from the marinade and pat dry.
• Place the steaks directly on the grill grates. Insert the probe into the center of a steak. Close the lid and cook, flipping once, until the internal temperature reaches 125°F for medium-rare, 10-15 minutes total.
• Meanwhile, season the asparagus with the Traeger Rub. Place on the grill grates next to the steaks and cook, turning once, until tender, about 10 minutes.
• Remove the steaks from the grill and let rest for 10 minutes before serving with the asparagus alongside. Enjoy!

GRILLED STEAK AND ASPARAGUS WITH ORZO

Steps:

• Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
• Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.

GRILLED GLAZED STEAK AND ASPARAGUS

Steps:

• Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
• Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
• Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

GRILLED VENISON STEAKS

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.