How to Cook a Venison Flank Steak (4 Steps)

Venison flank steak is a distinctly flavored, nutritious meat that lends itself to a range of cuisines. The flank steak is a long, flat cut of meat formed by the deer's stomach muscles. However it is not nearly so fatty as some cuts of meat taken from the belly and so works well as a main dish, simply marinaded and grilled. This preparation also allows you to appreciate the texture of the meat.

Things You'll Need

  • 3 lbs. venison flank steak
  • 2 tbsp. cooking sherry
  • 2 tbsp. dark muscovado sugar
  • 1-inch cinnamon stick
  • Pinch cumin seeds
  • Pinch salt
  • 2 tbsp. dark soy sauce
  • Pestle and mortar

Instructions

  1. Grind the cinnamon and cumin in a pestle and mortar. Mix all the marinade ingredients in a large, flat bowl. Place the venison in the bowl and and rub all over with the marinade.

  2. Leave the meat to marinate for two or three hours in the fridge. Use a spoon to scoop up the marinade and pour it over the meat every half hour or so.

  3. Remove the meat from the fridge. Put the grill on medium-high. Place the venison under the grill.

  4. Cook for roughly four minutes on each side for a medium-rare cooked steak. Cook for longer if you prefer the meat more thoroughly cooked. Remove from the grill and slice into strips. Cut diagonally, across the grain of the meat, rather than straight down to make the strips broader.

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