VenisonWild Recipes

Grilled Venison Steak Salad

Latest posts by Jeff Benda (see all)
4.5 from 2 votes

Grilling is my favorite way to prepare venison steak. When it comes to cooking a deer, antelope, or elk steak on the grill, you can’t really go wrong with what cut you choose. I’ve had great success with backstraps, tenderloins, eye of round, top round, and bottom round steaks. Having said that, I can’t stress enough how much I want you to try tenderizing your venison steaks with my favorite kitchen tool – a Jaccard meat tenderizer. I use it to prepare all the steaks going in our family freezer, as well as every steak I cut for clients. I’ve had nothing but compliments from everyone I’ve recommended it to. And it made the bottom round deer steak I used for this recipe melt-in-your-mouth tender.

I also recommend cooking your venison steaks to medium-rare (130-135 degrees F). It really makes a more enjoyable experience when your steak is juicy, tender, and packed with flavor. When you cut into a perfect medium-rare venison steak, the meat will be a beautiful pink on the inside.

I love using grilled venison steak in fresh summer salads like this one. The girls and I eat a ton of salads during the short summers here in North Dakota, and this is our all-time favorite! Our garden is exploding this time of year, and adding a protein like venison steak is a great way for me to enjoy both the farm-to-table and field-to-table experience on the same plate. I also love this dish because I can get a refreshing summer meal on the table in a short amount of time that will have everyone full and satisfied. 

Oiling the Grill Grate

Most grill grates are made of steel or cast iron and need to be oiled before grilling to keep your food from sticking. After preheating the grill, take the time to scrape the cooking grate clean with a grill brush. Using tongs, dip a wad of paper towels in vegetable oil or canola oil and wipe the preheated grill grate before adding the steaks.

Serves: 4
Prep time: 25 minutes
Cook time: 5 minutes

Looking for more venison salad recipes? Why not try this spicy venison meatball salad?

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Try our Delicious Wild Fish and Game Spice Blends!

Grilled Venison Steak Salad

Recipe by Jeff Benda
4.5 from 2 votes
Course: Venison, Wild RecipesCuisine: American


Prep time


Cooking time


Cook Mode

Keep the screen of your device on


  • Steak Ingredients
  • 1 1/2 pounds venison steak (about 2-inches thick)

  • Juice of 1 lime

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoons smoked paprika

  • 2 tablespoons canola oil

  • Salad Ingredients
  • 6 cups mixed salad greens

  • 2 cups cherry tomatoes, halved

  • 1 avocado, sliced

  • 1 ear sweet corn, sliced off the cob

  • 1/2 red onion, thinly sliced

  • 1/2 cup queso fresco or crumbled feta cheese

  • Cilantro Lime Dressing Ingredients
  • 1 bunch of fresh cilantro

  • 1 tablespoon minced garlic

  • Juice of 1 lime

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon crushed red pepper flakes

  • 1 teaspoon honey

  • 1/2 cup plain Greek yogurt

  • 1/4 cup canola oil


  • Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
  • Place the steak on a large plate and squeeze lime juice over it.
  • In a small bowl, make the steak rub by combining the salt, pepper, garlic powder, onion powder, cumin, and paprika.
  • Add the spice mixture to the steak, turning to coat the meat evenly. Set aside and marinate while you assemble the salad and salad dressing.
  • To assemble the salad, place the mixed greens on a large platter. Add the tomatoes, avocado, corn, onion, and queso fresco.
  • Combine all of the salad dressing ingredients into a blender or food processor. Put the lid on and blend. Stop and taste and adjust with more salt or honey if desired.
  • Pour the dressing into a bowl or small glass jar. The dressing will keep in the refrigerator for up to 1 week in an airtight container.
  • Heat your grill to high. Brush the steaks on both sides with the canola oil.
  • Place the steaks on the grill and cook until golden brown and slightly charred, about 3 minutes. Turn the steaks over and continue to grill about 2 minutes more for medium-rare (an internal temperature of 130 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing against the grain into thin slices. Add steak slices to the salad, Serve the salad dressing on the side so everyone can use the amount they prefer.

Did you make this recipe?

Tag @harvestingnature on Instagram and hashtag it with #harvestingnature

Like this recipe?

Follow @harvestingnature on Pinterest

Join our Facebook Group!

Join Harvesting Nature’s Facebook group Harvesting Nature – The Group

Jeff Benda

Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions. My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking. I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.

Leave a Reply

Your email address will not be published. Required fields are marked *

    Your Cart
    Your cart is emptyReturn to Shop