Seared Deer Steaks with a Cilantro, Lime, and Jalapeno Sauce

 

4 deer steak medallions cut about three inches thick (or elk, pronghorn, moose, etc)

Salt and Pepper

1 Cup chopped cilantro

1 Jalapeno, sliced into rings

2 Teaspoons fresh grated ginger

2 Cloves garlic, minced

Juice of two limes

4 Tablespoons coconut aminos

2 avocados

Cherry tomatoes

Asparagus

2 Tablespoons olive oil

 

Preheat oven to 400 degrees. Place cherry tomatoes and asparagus on a baking sheet (lined with aluminum foil for easy clean-up). Drizzle with olive oil and season with salt and pepper.  Roast in oven for 12-15 minutes until the cherry tomatoes start to burst.

Prepare the cilantro jalapeno sauce in a large bowl. Add chopped cilantro, diced jalapenos, two teaspoons fresh grated ginger, the juice of two limes, and four tablespoons of coconut aminos to the bowl. Stir and set aside.  Let steaks come to room temperature for 10-15 minutes before cooking. Heat medium skillet over high heat. Cook steaks three minutes per side for medium rare. Once steaks are cooked to liking, pour the cilantro jalapeno sauce into the hot pan around the steaks.  Allow to cook for one minute.To plate, place a steak medallion on a plate. Top with half an avocado, roasted cherry tomatoes, and asparagus. Pour quarter of the cilantro jalapeno sauce over the entire plate.  Enjoy!