Healthy Greek Venison Steak Bowls

We love a good steak bowl around here and these Greek Venison Steak Bowls are fresh, packed with flavor and easy to make! Grab any kind of venison steaks you have because you’re going to want to make this one.

Whenever I don’t know what to make for dinner, I almost always land on a steak bowl. There are so many different flavor variations you can make, and they are a great nourishing meal that comes together quick! These Greek Venison Steak Bowls include a homemade hummus, juicy marinated steak and fresh greek salad. A combo of flavours that are always delicious.

To make these bowls you start by marinading the steaks. I like to do this a minimum of 2 hours before I want to cook them. Then, you blend up a super simple homemade hummus which of course you can use store bought if you prefer. The final component is a simple and fresh greek salad that adds beautiful color to these bowls. nice everything is prepared, all that is left t do is con some rice and sear the steaks until a beautiful rare – medium rare!

If you are looking for a healthy yet delicious meal that takes minimal effort for busy week nights, this one is a must. I love it because you can prep everything in advance, then 10 minutes to sear up the steaks and dinner is served. You can serve this over roasted potatoes instead if you like and or substitute the hummus with homemade tzatziki. Whatever way to enjoy this steak bowl, is sure to be delicious.

Tips for Making Perfect Greek Venison Steak Bowls

1. The longer you allow the steaks to marinade, the more flavor they will have. If you are using meat that you would like to mask some of that gamey flavor, I recommend you let it marinade over night!
2. When cooking venison steak, you are always aiming for rare- medium rare. Many people don’t think you can eat wild game meat rare, but if you cook it past medium rare it can become dry and tough. Use a meat thermometer and don’t let it go past 130F.
3. For steak bowls of any kind, you want to slice the steak against the grain. This will help give you a nice tender bite, baking it more enjoyable to eat especially if you aren’t using tenderloin or back strap.

Greek Venison Steak Bowl IngredientS

Venison Steak– This includes deer, elk, moose etc. Use tenderloin, backstrap, flat irons, sirloin steak etc.

Hummus– You can use store-bought or homemade.

Olive Oil– Any mild oil works.

Garlic– You can’t have a Greek meal without lots of garlic.

Red Wine Vinegar– This is a great vinegar with bold flavor and a touch of sweetness.

Honey– Just a touch in the marinade to balance the acidity.

Fresh Parsley– Can sub with dried if that is all you have.

Oregano- Dried is all you need.

Feta Cheese– Goat or cows feta work.

Lemon Juice– Fresh squeezed is best.

Bell Peppers– Any color you like works.

Tomato– I like Romas or any firm tomato.

Cucumber

Red Onion- Can sub with white if that’s all you have but red onion yields better flavor raw.

Rice– Jasmine or basmati.

Pickled Red Onions– The perfect sweet and tangy addition to the bowl.

The Steps

1. Start by whisking together all of the steak ingredients excluding the steak in a small bowl or measuring cup.
2. Once mixed, place the steaks in a casserole dish or large zip loc bag and pour the marinade over the steaks making sure they are all fully covered.
3. Cover the steaks and place in the refrigerator for a minimum of 2 hours or up to 24 hours.
4. While the steaks marinade make the hummus by blending all of the hummus ingredients in a food processor or blender until smooth and creamy. Start with a pinch of salt and add more if needed.
5. Next, put together the greek salad by mixing all of the salad ingredients together in a mixing bowl until well combined.
6. About 20 minutes before you are ready to cook, remove the steaks from the refrigerator and allow them to come to room temperature.
7. To cook the steaks, heat a cast iron skillet over hight heat with a couple tbsp of ghee or tallow.
8. Once the pan is nice and hot, add the steaks and sear for a couple minutes per side or until the internal temp reaches 120F for rare or 130F for medium rare.
9. Remove the steaks from the pan and allow them to rest for 5-7 minutes before slicing thin against the grain.
10. To serve, start with a bed of cooked rice, add some of the greek salad, a big dollop of the hummus, place the sliced steak on top and finish with some pickled red onions and a little crumble of feta. Enjoy!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more easy steak bowl recipes to try?

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https://cmbarndominium.com/whipped-feta-and-hot-honey-steak-bowls/

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