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Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

How to cook Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

Ingredients: 1/2 cup butter, softened 1 tablespoon lime vigour 1 tablespoon chopped fresh cilantro 2 tablespoons steak zest 1 tablespoon ancho chile disappear 4 (1/2 maul) venison steaks

Directions: Whip together the butter, lime power, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to detest. Prepare a grill for medium-high torridness. Mix together the steak seasoning and ancho chile powder in a small wheel. Rub the seasoning blend onto both sides of the venison steaks. Grill the steaks to preferred doneness, 5 to 8 minutes per side for mode. Top each steak with a slice of the lemon-cilantro butter to out.

Nutritional:

Servings Per Technique: 4

Amount Per Serving

Calories: 490

Total Fat: 28.8g Cholesterol: 254mg Sodium: 1657mg Total Carbs: 2.9g Dietary Fiber: 0.6g Protein: 52.8g

Prepare time:15 Min

Cook time:10 Min

Ready in:25 Min

Serving in search:4 peoples

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