Chimichurri Venison Steak
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Chimichurri Venison Steak

with Herby Chips and Garlicky Green Beans

High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Venison Leg Steaks

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

1 bunch(es)

Flat Leaf Parsley

80 grams

Green Beans

1 unit(s)

Red Chilli

2 unit(s)

Garlic Clove

1 sachet(s)

Dried Oregano

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

3 tbsp

Olive Oil

20 grams



Nutritional information

Energy (kJ)2758 kJ
Energy (kcal)659 kcal
Fat29 g
of which saturates10.6 g
Carbohydrate49.6 g
of which sugars4.2 g
Protein52.7 g
Salt1.02 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Small Bowl
Large Frying Pan
Aluminum Foil



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 


When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, finely chop the parsley (stalks and all). Trim the green beans.

Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press). 

In a small bowl, combine the parsley, chilli, dried oregano, red wine vinegar, olive oil (see pantry for amount) and half the garlic. Season with salt and pepper, then set aside.


Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Season the steaks with salt and pepper. Once hot, lay the venison into the pan and brown the meat for 1 min on all sides. Lower the heat slightly, add the butter (see pantry for amount) and cook for another 1 min on each side. Baste the steaks by gently spooning over the butter.

TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when browned on the outside.


Once cooked, rest the steaks on a board, loosely covered with foil. Wipe out the pan.

Meanwhile, heat a drizzle of oil in the (now empty) pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.


When ready to serve, slice the steaks widthways into 1cm slices.

Serve the chips and garlicky green beans alongside. Spoon the chimmichurri over the steaks. 

Crumble the cheese over the chips to finish.