Chimichurri Venison Steak
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Chimichurri Venison Steak

with Herby Chips and Roasted Tomatoes


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

450 grams


2 unit(s)

Venison Leg Steaks

1 sachet(s)

Roasted Spice and Herb Blend

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 bunch(es)

Flat Leaf Parsley

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Garlic Clove

1 sachet(s)

Dried Oregano

1 unit(s)

Red Chilli

2 unit(s)

Medium Tomato

15 grams


Not included in your delivery

2 tbsp

Olive Oil


Nutritional information

Energy (kJ)2382 kJ
Energy (kcal)569 kcal
Fat16.7 g
of which saturates4.8 g
Carbohydrate56.2 g
of which sugars11.6 g
Protein52.1 g
Salt0.85 g
Always refer to the product label for the most accurate ingredient and allergen information.



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). 

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, garlic, dried oregano, red wine vinegar and olive oil (see pantry for amount). Season with salt and pepper, then set aside.


Halve the tomatoes, then pop them onto another baking tray, cut side up.

Drizzle with oil, the honey and season with salt and pepper. Roast on the middle shelf of your oven until softened, 10-15 mins.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-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 and cook for another 1 min on each side.

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.


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

Serve the chips and roasted tomatoes alongside. Spoon the chimmichurri over the steaks. 

Crumble the cheese over the chips to finish.