What's For Dinner: Venison Steak Salad

For tonight's dinner, I opted to make a steak salad with some venison steaks we had in the freezer. I put D in charge of cooking the steaks, and I put together the salad. Given the quick cooking time for the steaks and ease of putting together the salad ingredients, this made for quite the simple weeknight dinner--which clearly makes it my kind of meal!

Venison Steak (printer-friendly version)

makes 2 servings

2 4-oz venison steaks

fine sea salt

freshly black pepper

olive oil

1. Preheat the oven to 350 degrees.

2. Heat about 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Place the steaks on the skillet and sear for about two minutes. Flip the steaks over, and place the skillet immediately into the oven.

3. Continue cooking the steaks in the oven for six minutes.

4. Remove the steaks from the oven and wrap them in aluminum foil. Allow the meat to rest for about three to four minutes.

5. After resting, cut the steaks against the grain on the bias to make strips for the salad.

Pecan-Cranberry (and then some) Salad

makes 2 servings

1 cup baby spinach leaves

1 cup mixed salad greens (and purples)

2 tablespoons crumbled goat cheese

1/3 cup dried cranberries

1/4 cup whole pecans, crumbled

balsamic vinaigrette

1. In a large salad bowl, mix together the spinach and mixed salad leaves.

2. Top the greens with crumbled goat cheese, dried cranberries, and pecans.

3. Dress the salad with balsamic vinaigrette.

4. Toss the ingredients to combine. Let the salad sit for a few minutes to allow the flavors to meld.