Mediterranean Venison Steak Bowls
These Mediterranean Venison Steak Bowls combine juicy, marinated venison steak, fresh veggies and herbs, hummus, and feta cheese!
- Prep Time: 15 minutes + marinade time
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Scale
Ingredients
For the venison:
- 1–2lbs venison steaks, chops, or tenderloin
- All purpose venison marinade
For the bowls:
- 4 cups finely chopped lettuce
- 2 cups halved cherry tomatoes
- 2 cups diced english cucumber
- 1/2 red onion, sliced thin *
- 1/2 cup hummus of choice
- 1 cup crumbled feta cheese
- 1/2 cup chopped Kalamata olives
- 1/4 cup olive oil
- lemon juice, salt & pepper to taste
- optional: fresh herbs (parsley, mint)
Instructions
- Marinate steak or steaks in my All Purpose Marinade for 1-8 hours (overnight is fine).
- When marinated, pat steaks dry & cook over med-high heat until medium rare (125F internally).
- Let the meat rest while you assemble the bowls.
- Start by spreading a layer of hummus on the bottom of each bowl, keeping in mind, you want to divide all ingredients evenly between 4 bowls.
- Add the lettuce, tomato, cucumber, red onion, feta and olives.
- Slice the steak and top the bowls with the meat. Then, add drizzle of olive oil, lemon juice, and salt and pepper to taste. Top with fresh herbs if using.
Notes
- if red onion is too strong, soak in ice water with a pinch of salt & sugar for 10 minutes to take out some of the bite!