Miss Allie's Kitchen

Whole & Healthy Home Cooking

Venison Everyday Cookbook

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Venison Steak Au Poivre

Steak Au Poivre literally means steak with pepper. Venison steak pairs perfectly with this creamy black pepper sauce in this French dish!

Venison Au Poivre served on a white plate

When we have steaks in the freezer (which we currently have a freezer full of venison, thanks to Jared!). There is nothing better than a perfectly cooked venison steak, nothing fancy, just simple and delicious. There are so many ways to serve up a venison steak such as my Ultimate Steak Salad, my Mediterranean Steak Bowls, or the best ever Venison Steak Sandwich. Recently, we have been hooked on this Venison Stean Au Poivre, and it is the perfect way to switch things up when we are looking for something new.

Elevate your holiday cooking game with Venison Steak Au Poivre! This dish translates a French classic to “steak with pepper,” and it’s every bit as delicious as it sounds. Tender deer steak is seared to perfection and paired with a rich, creamy black pepper pan sauce that’s bold, and holds a sophisticated flavor with will wow a crowd. Whether you’re planning an intimate dinner, hosting a festive gathering, or serving up a weeknight dinner, this dish is sure to impress.

I highly recommend serving this Venison Steak Au Poivre over my silky smooth mashed potatoes. The combination of the steak, creamy potatoes, and creamy sauce makes for an excellent meal. If you prefer crispy potatoes, you have to try these! This classic french dish is perfect for holiday dinners or any special occasion, it’s the perfect balance of elegance and comfort. Get ready to wow your guests with a meal they’ll be talking about for weeks!

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make Venison Au Poivre on a cutting board
  • Venison steaks, room temperature 
  • Sea salt
  • Whole black peppercorns, roughly crushed/cracked 
  • Tallow, lard or high heat tolerant cooking fat 
  • Unsalted butter 
  • Onion or large shallot (shallot is classic, sometimes I just can’t find them/am out)
  • Garlic cloves
  • Fresh thyme sprigs
  • Dijon mustard
  • Brandy (sherry is a good direct substitute, use 1-2 tsp. sherry vinegar for a non-alcoholic sub) 
  • Chicken stock 
  • Heavy cream

Kitchen tools

Here is what you’ll need to successfully prepare this dish:

  • Cast iron or large skillet, or non-stick frying pan (oven safe)
  • Tongs
  • Wooden spoon or favorite kitchen utensils
  • Instant-read thermometer

STEP BY STEP

4 venison steaks coated with salt and crushed peppercorns on a paper towel lined plate
4 venison steaks in black skillet basted with butter, garlic and thyme sprigs
Sauce for Venison Au Poivre simmering in a black skillet

Step 1: Remove the steaks from the fridge 30-60 minutes before cooking so they can come to room temperature. Remove them from any packaging, cover each steak with the salt, and set them on a towel-lined plate while they come to room temp. 

Step 2: Preheat the oven to 450F. 

Step 3: Roughly crush the peppercorns. I like to do this with the back of a skillet. You can also smash them in a bag. 

Step 4: Cover the steaks on each side with the peppercorns. 

Step 5: Preheat a cast iron or oven-safe stainless steel skillet over medium/medium-high heat. 

Step 6: Once hot, add the cooking fat. Let the fat heat for 30-60 seconds and add the steaks to the pan. 

Step 7: Allow the steaks to sear well for 3-4 minutes until a nice crust forms. If the steak is sticking to the pan, a crust has not formed and you need to wait until it releases easily. 

Step 8: Flip the steaks, add 1 tablespoon of butter, one smashed garlic clove and a few thyme sprigs to the pan and baste the venison. 

Step 9: Pop the steaks into the preheated oven to finish cooking for 2-5 minutes. 

Step 10: Remove the steaks from the oven when they reach the desired temperature about 120F internally for a medium rare steak. 

Step 11: Transfer steaks from the pan and allow them to rest on a cutting board for 10-15 minutes while you make the au poivre sauce. 

Au Poivre Sauce:

Step 1: Pour most of the fat out of the pan but don’t scrape any of the browned bits from it (it’s important for flavor). 

Step 2: Return it to the stove over medium heat and add the remaining butter.

Step 3: When the butter melts add the onion and remaining minced garlic. Cook for about 2-3 minutes, add the Dijon mustard and deglaze with the brandy. 

Step 4: Add the chicken stock, heavy cream and any remaining peppercorns that didn’t get used on the steak. 

Step 5: Allow the sauce to cook down until it coats the back of a spoon well and it thickens. This takes about 3-5 minutes. Stir frequently. 

Step 6: When you’re ready to serve, slice the venison steak into strips and pour over the sauce. Enjoy!

A gold spoon adding sauce to a Venison Au Poivre steak on a white plate

Cooking Tip

Removing your steaks from the package and letting them come to room temperature before cooking is key. I also recommend allowing your steaks to rest before serving for best results.

HOW TO SERVE

This dish is perfect as is, but we love serving this over my perfectly mashed potatoes or with some crispy potatoes. Serve with a simple side salad or some roasted veggies for a perfectly balanced meal.

Venison Au Poivre on a black slate with sauce and thyme sprigs

STORING AND REHEATING

If you have leftovers, store them in an airtight container in the refrigerator for 3-5 days. When ready to eat, reheat in the microwave until heated through.

OTHER RECIPES YOU’LL LOVE

Venison Au Poivre served on a white plate
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Venison Au Poivre served on a white plate

Venison Steak Au Poivre

Steak Au Poivre literally means steak with pepper. Venison steak pairs perfectly with this creamy black pepper sauce in this French dish!

  • Author: Miss AK
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 1x
  • Category: Dinner
  • Method: stove top & oven
  • Cuisine: american
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5 from 1 review
Scale

Ingredients

  • 4 venison steaks, room temperature 
  • 1 tsp. sea salt
  • 1 Tbsp. whole black peppercorns, roughly crushed/cracked 
  • 2 Tbsp. tallow, lard or high heat tolerant cooking fat 
  • 2 Tbsp. butter, divided 
  • ¼ cup finely minced onion or shallot (shallot is classic, sometimes I just can’t find them/am out)
  • 2 garlic cloves, divided (one can be smashed, one is minced)
  • a few fresh thyme sprigs
  • 1 tsp. Dijon mustard
  • 2 Tbsp. brandy (sherry is a good direct substitute, use 1-2 tsp. sherry vinegar for a non-alcoholic sub) 
  • ½ cup chicken stock 
  • 3/4 cup heavy cream 



Instructions

  1. Remove the steaks from the fridge 30-60 minutes before cooking so they can come to room temperature. Remove them from any packaging, cover each steak with the salt and set them on a towel lined plate while they come to room temp. 
  2. Preheat the oven to 450F. 
  3. Roughly crush the peppercorns. I like to do this with the back of a skillet. You can also smash them in a bag. 
  4. Cover the steaks on each side with the peppercorns. 
  5. Preheat a cast iron or oven safe stainless steel skillet over medium/medium-high heat. 
  6. Once hot, add the cooking fat. Let the fat heat for 30-60 seconds and add the steaks to the pan. 
  7. Allow the steaks to sear well for 2-4 minutes until a nice crust forms. If the steak is sticking to the pan, a crust has not formed and you need to wait until it releases easily. 
  8. Flip the steaks, add 1 tablespoon of the butter, one smashed garlic clove and a few thyme sprigs to the pan and baste the venison. 
  9. Pop the steaks into the preheated oven to finish cooking for 2-5 minutes. 
  10. Remove the steaks from the oven when they reach about 120F internally for a medium rare steak. 
  11. Remove the steaks from the pan and allow them to rest on a cutting board for 10-15 minutes while you make the au poivre sauce. 

Au Poivre Sauce: 

  1. Pour most of the fat out of the pan but don’t scrape any of the browned bits from it. 
  2. Return it to the stove over medium heat and add the remaining butter.
  3. When the butter melts add the onion and remaining minced garlic. Cook for about 2-3 minutes, add the Dijon mustard and deglaze with the brandy. 
  4. Add the chicken stock, heavy cream and any remaining peppercorns that didn’t get used on the steak. 
  5. Allow the sauce to cook down until it coats the back of a spoon well and it thickens. This takes about 3-5 minutes. Stir frequently. 
  6. When you’re ready to serve, slice the venison steak into strips and pour over the sauce. Enjoy!

How to Cook a Juicy Venison Steak

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key.

sliced venison steak on a black plate with a napkin

I remember the first time I had venison steak. Jared and I had just started dating and I invited him on a camping trip with my friends and I. Jared took a venison steak he defrosted out of the cooler and cooked it over the open fire. Up until that point, I had only had deer jerky a time of two, and I was really excited to try venison.

We’re still not sure exactly what he did to that steak, but it was absolutely PHENOMENAL. I think our entire group salivated over the perfectly medium-rare cut of meat and it was gone in a flash.

When J and I moved in together sometime later and he harvested another buck, I was excited to make some steak! I’ll never forget unwrapping defrosted venison directly out of butcher paper and putting it right on the grill pan in our apartment. I overcooked and probably under-seasoned the meat…needless to say, it was probably a pizza night, for sure.

venison steak on a black plate with thyme leaves

TIPS AND TRICKS TO THE BEST VENISON STEAK

Cooking really good venison steaks isn’t really hard, but it is quite different then cooking a beef steak, you need to keep a few things in mind:

  • marinate and/or properly season the meat
  • don’t overcook it
  • rest before serving

Those 3 steps seem really simple, but they make a world of difference.

Marinate your venison steak

It’s important to choose an acidic marinade with plenty of bright flavors from vinegar or citrus. My all-purpose marinade has plenty of red wine vinegar, lemon, and salt. You certainly don’t have to marinate venison steak but it helps if you’re learning. Follow this recipe when cooking venison chops without marinade.

These 3 ingredients not only work with the “gamey” flavor and tone it down, but they also tenderize the meat and help break down some of the tissue so that it’s buttery soft after you cook it. If you’re newer to eating venison/deer meat, I do recommend using a marinade because the flavor is different than the beefy flavor you may be expecting.

With venison steaks, I marinate for at least 3 hours, but up to overnight. I know that seems long, but it works great for me!

A note: If you’re working with really beautiful steaks from the loin/backstrap, you may not need a marinade if your meat is cooked appropriately. Or, if you’re familiar with the taste of deer, go ahead and skip this step if you’d like.

Simple salt and pepper go a long way. I like to season liberally before cooking and then I finish a rested steak with a light squeeze of lemon and flakey salt.

Counter Rest/Pat Dry Before Cooking

Another great tip is to let your meat come to room temperature on the counter for 30-45 minutes before cooking. This will not make your food go bad, it simply ensures more even cooking because the center won’t be cold when you cook to medium-rare (more on this below).

You also want to pat your steaks entirely dry with a paper towel before cooking them. I NEVER rinse my proteins, but I do pat them dry, even if I marinade, to encourage a nice, brown crust on the meat. Liquid causes steam in the pan which shoots you in the foot if you’re trying to create a sear. This tip applies to cooking most proteins.

Don’t overcook it

Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. I pull my steaks from the grill or pan as soon as they reach 117-125F – I prefer 117F. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise.

You honestly can’t overlook this step. I’m all about making things easy on you and laid-back recipes, but if you overcook your meat…you’re going to be sorry. This is a HARD and fast rule in my book.

I understand that not everyone likes rare/medium-rare meat but I encourage you to try. My medium steak kind of guy has been converted.

Rest before serving

Also…don’t cut into your meat right after it comes off the heat. As much as it does look amazing, allow it to rest so the juices have a chance to creep back into the meat for at least 10 minutes before serving.

deer meat marinating in a glass bowl

INGREDIENTS AND KITCHEN TOOLS FOR THE BEST VENISON STEAK RECIPE

  • about 1 and 1/2 lbs of deer steaks, at least 1 inch thick – here I’m using 4, 6oz. venison tenderloin medallions, you could also use differnt cuts of venison such as medallions from the backstrap/loin (sometimes called chops)
  • 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade – see below*)
  • sea salt and fresh ground black pepper, to taste
  • optional – extra lemon for serving 

Kitchen Tools:

Depending on your method of cooking, you’ll want to have a good quality cast iron skillet, or grill to cook your steaks on. I also always recommend having a meat thermometer on hand to check the internal temperature of the steaks.

tenderized deer meat on a cutting board

STEP BY STEP

Step 1: Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste. 

Step 2: If you’re marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time. 

Step 3: Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you.

Step 4: When you’re ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking). 

Step 5: Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. If you haven’t used a marinade, pat them very dry and season them all over with salt and pepper.

Step 6: If you used my marinade recipe, there’s no need to add more oil for the grill. If you didn’t mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional. 

Step 7: If you’re using a grill to cook, preheat it to medium-high, about 450-500F. If you’re cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it’s very very hot. 

Step 8: Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it’s very important not to overcook venison. 

Step 9: Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.

Step 10: Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!

sliced venison steak on a black plate with a napkin

HOW TO SERVE

Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing. Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!

STORING AND REHEATING

If you happen to have some leftovers, make sure you store in an airtight container in the refrigerator, it makes great leftovers!

OTHER RECIPES YOU’LL LOVE

  • Grilled Venison Backstrap
  • Venison Steak Sandwiches
  • Venison Burger
  • Smoked Venison Roast

Venison isn’t like beef. You can’t overcook and under-season it and expect it to still be OK. That really alters the flavor, as well as the texture. Click here for venison cooking 101.

Follow these steps and you’ll be set to have a nice, juicy and flavorful piece of meat that’s the start of your plate!

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venison steak on a black plate with thyme leaves

Venison Steak

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key. 

  • Author: Miss AK
  • Prep Time: 10 minutes + 4+ hour marinade
  • Cook Time: 14 minutes
  • Total Time: 24 minutes + 3+ hour marinade
  • Yield: about 4 servings 1x
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American
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4.6 from 11 reviews
Scale

Ingredients

  • about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. venison tenderloin medallions, you could also use medallions from the backstrap/loin (sometimes called chops)
  • 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade – see below*)
  • sea salt and fresh ground pepper, to taste
  • optional – extra lemon for serving 

Instructions

  1. Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste. 
  2. If you’re marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time. 
  3. Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you.
  4. When you’re ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking). 
  5. Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. If you haven’t used a marinade, pat them very dry and season them all over with salt and pepper.
  6. If you used my marinade recipe, there’s no need to add more oil for the grill. If you didn’t mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional. 
  7. If you’re using a grill to cook, preheat it to medium-high, about 450-500F. If you’re cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it’s very very hot. 
  8. Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it’s very important not to overcook venison. 
  9. Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
  10. Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!

Notes

My All-Purpose Marinade Recipe:

¼ cup olive oil

2 Tbsp. red wine vinegar

½ lemon, juiced

3 garlic cloves, minced and smashed

1 tsp. Italian seasoning

¾ tsp. salt

½ tsp. pepper

Nutrition

  • Serving Size: 6oz. serving w/ marinade
  • Calories: 288
  • Sugar: 0 g
  • Sodium: 1247 mg
  • Fat: 8 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 51 g
  • Cholesterol: 0 mg

This post was published in July 2020 and was updated in October 2023.

The Ultimate Guide to Cooking Venison Steaks on a Traeger

If you’re looking for an easy and delicious way to cook venison steaks, look no further than your Traeger or pellet grill! In this guide, I’ll show you how to season and grill your venison steaks to perfection. So fire up your Traeger and let’s get started!

My Traeger grill is one of my favorite cooking tools (and you guys know I don’t like gadgets!) because it holds a really steady temperature AND adds flavor to my food while I’m cooking it. That makes it great for cooking venison because deer meat tastes so good with a hint of smoke.

So let’s get started…

patting raw deer meat dry on a plate

1. Choose the right venison steak

Deer are a popular game animal, and venison is a prized meat, especially in our family where my husband spends the whole year tracking a select few buck. When cooked properly, venison is tender and flavorful. However, it can also be tough and dry. The key to making a delicious venison steak is to choose the right cut of meat. The best venison steaks come from the loin or the hindquarter. These cuts are lean and tender, and they are ideal for grilling or pan-frying. When cooking venison steak, it’s important to use a hot grill or pan. This will help to sear the outside of the steak, locking in the juices.

For even cooking, I recommend using a Traeger pellet grill or my cast iron method. A pellet grill heats evenly and produces great results. When grilling or pan-frying venison steak, be sure not to overcook it. Venison should be cooked until it reaches an internal temperature of 115-125 degrees Fahrenheit. This will ensure that the meat is juicy and tender. Follow these tips, and you’ll be able to cook up a delicious venison steak that your family and friends will love.

2. Preheat your Traeger grill

If you’re lucky enough to have a Traeger pellet grill, then you know that it’s capable of cooking up some delicious venison steak. But in order to get the most out of your Traeger, you need to make sure that you preheat it properly. Here’s how:

First, set the temperature on your Traeger to the highest setting. Then, close the lid and let the grill preheat for 15 minutes. Once the 15 minutes is up, open the lid and place your deer steak on the grill. Close the lid and let the steak cook for 3-4 minutes per side.

Once the steak is cooked to your liking, remove it from the grill and enjoy! Just remember to preheat your Traeger properly and you’ll be able to enjoy perfectly cooked venison every time.

What type of wood pellets taste good with wild game

There are a variety of different wood pellets that can be used with wild game, but my personal favorite is the hickory pellets. The hickory flavor pairs well with venison and other types of wild game, and it gives the meat a delicious smoky flavor. If you’re looking for a great way to enhance the flavor of your venison steak, I recommend using hickory wood pellets. Cherry and the Big Game Blend from Traeger are also great, too.

grilled venison steaks

3. Season your venison steaks

The key to making venison taste great is to season it properly. First, place the steaks on a paper towel and season them with salt, about 1/2-1 teaspoon of salt per pound of meat. Pat the meat super dry before placing it on the grill to ensure a great crust. This is a tip I often use in my cookbook, Venison Every Day.

4. Grill your venison steaks to perfection

Next, place the steaks on the grill after it heats. Grill for 3-4 minutes per side, or until the steak reaches the desired level of doneness (remember for a great rare plus – medium rare, venison should be cooked until it reaches an internal temperature of 115-125 degrees Fahrenheit). Remove from grill and let rest for 10 minutes before serving. Enjoy!

venison steak salad in a bowl with goat cheese, tomatoes, avocado and walnuts
https://www.missallieskitchen.com/venison-steak-salad/

5. Serve with your favorite sides and enjoy!

There’s nothing like a good steak, and venison is the perfect choice for a truly special meal. Deer have a hearty, gamey flavor that pairs well with bold, earthy spices. And when it comes to cooking venison, there’s no better option than a Traeger pellet grill. Traeger’s use wood pellets to create flavorful smoke, infusing your steak with rich, smoky flavor. Plus, the Traeger’s even heat ensures that your steak will be cooked to perfection. So if you’re looking for an impressive way to cook venison, Traeger/pellet grills are a great way to go. Serve with your favorite sides and enjoy! Here are a few sides you may enjoy:

Traeger Cornbread

Orange Cranberry Quinoa Salad

Fluffy Bacon Buttermilk Biscuits

Corn, Tomato & Peach Salad

Grilled Fruit Kebabs

So, let’s recap what we know about Traeger Venison Steaks

Venison is a popular game animal, and venison is a prized meat. When cooked properly, venison is tender and flavorful. However, it can also be tough and dry. The key to making a delicious venison steak is to choose the right cut of meat and season it properly. For even cooking, I recommend using a Traeger pellet grill. Venison should be cooked until it reaches an internal temperature of 115-125 degrees Fahrenheit. Follow these tips, and you’ll be able to cook up a delicious venison steak that your family and friends will love!

Now that you know how to cook venison steaks on a Traeger, it’s time to fire up your grill and get cooking! So what are you waiting for? Invite your friends over for a wild game night and enjoy some delicious venison steaks!

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How to Cook Venison Steaks On a Traeger

Every wonder how to cook perfect venison steaks on a Traeger? This pellet grill deer steaks recipe is foolproof!

  • Author: Miss AK
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Scale

Ingredients

  • 1 lb. venison steaks or chops (the thicker they are, the longer they take to cook)
  • 1–2 tsp. sea salt (flakey sea salt is great to finish with if you have it)
  • 1 Tbsp. olive oil 
  • 1/2 tsp. black pepper
  • 1 lemon

Instructions

  1. Preheat your pellet grill to 450F or as high as it goes. 
  2. While the grill heats, remove the defrosted steaks from the fridge and set them on a paper towel lined plate. Season them liberally on each side with salt and let them rest on the paper towel to absorb moisture while they come closer to room temp. This ensures more even cooking. 
  3. Place the steaks directly on the grill when it is heated. Grill for 3-5 minutes per side, this will depend on the thickness of your steak so keep a watchful eye. Flip and pull them when they reach an internal temp of 115-120F. You don’t want to cook this past medium rare. 
  4. Rest the steaks for 10 minutes (no you can’t skip this). I like to slice them against the grain and then top them with flakey salt, pepper and a squeeze of lemon juice. 
  5. Check out this ultimate venison steak salad if you want to try something new with the meat you just grilled!

Chipotle Steak Kabobs

These grilled steak kabobs are marinated in chipotle peppers and lime juice. They’re a juicy and flavorful dish to make for an easy, handheld meal.

Chipotle steak kabobs with peppers and onions on a cutting board with black slate

This delicious steak kabob post is sponsored by ALDI USA. As always, all opinions remain my own, and I am proud to partner with brands I love and trust.

I really don’t like complicated grilling recipes. I feel like the whole point when you’re grilling is to have a simple meal with minimal dishes that you can throw on the grill and clean up easily.

The best part about kabobs is that you can eat them right off the stick! All you have to do is skewer everything you want to eat (I always include veggies + meat) and then grill away. This is perfect for a backyard BBQ or a tailgate. Who wants to remember to bring a mess of plastic forks and knives?

I also love how simple these kabobs are to make. I actually had everything delivered to me from ALDI, and I only needed a few ingredients. If you follow me on Instagram, you know I am ALDI obsessed so it’s always the goal to get everything I need from there so I can save money AND get high-quality products for way less. I order most of my groceries online now from ALDI through Instacart, you can use my code ALDIMAK if you’re a first-time Instacart user and get $10 off your first three orders of $35 or more!

woman with brown hair and white shirt serving a kabob on a table spread with tailgate food.

ALDI also has so many great tailgating accessories you need (like outdoor blanket shown above!) which will be available starting 8/28 for a limited time, too. I keep the blanket in the back of my car so I always have it on the go.

The top sirloin steak I used for this recipe was really delicious. My hubby, J, and I were blown away with how tender the end result was. This chipotle marinade is my new go-to for cooking meat!

cubed steak in a white bowl with chipotle marinade

What’s in the chipotle steak kabob marinade?

OK, so this is the best part. All you need for the marinade is:

  • Black Angus USDA Choice Beef Top Sirloin Steak
  • Canned chipotles in adobo sauce
  • Lime
  • Pepper

That’s it! You can let the meat marinate overnight, so when I have people coming over or if I’m bringing the kabobs to an event, I do it the night before and chop up the peppers and onions.

When it’s time to cook, all you have to do is thread everything on the skewer and grill. No brainer!

chipotle steak kabobs on a sheet pan ready for the groll

How do you grill steak so that it’s tender?

I think a marinade, a good cut of beef, and not overcooking the meat is the key to tender steak on the grill. This marinade is great because it has a high acid content which helps break down the meat tissue. ALDI does the work for you with the quality cut of meat. And, you only need to cook the kabobs a few minutes on each side to get them cooked to a medium-rare. Let them rest before serving and you’ve got a recipe for success.

What do you serve with these steak kabobs?

Like I said earlier, I’m happy to eat these kabobs straight off the stick. Or, you could remove the beef and veggies and make little sliders with Hawaiian rolls. SO GOOD.

Coconut cilantro lime rice is always a great side dish or my late summer salad! Anything with a bright, fresh flavors pairs well with these steak kabobs.

Love grilling beef? Try my reverse sear and grill method!

Chipotle steak kabobs with peppers and onions on a cutting board with black slate
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Chipotle steak kabobs with peppers and onions on a cutting board with black slate

Chipotle Steak Kabobs

These grilled steak kabobs are marinated in chipotle peppers and lime juice. They’re a juicy and flavorful dish to make for an easy, handheld meal.

  • Author: Miss AK
  • Prep Time: 15 minutes, plus marinating time
  • Cook Time: 15 minutes
  • Total Time: 30 minutes, plus marinating time
  • Yield: 4 1x
  • Category: Main
  • Method: Grilling
  • Cuisine: American
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4.5 from 2 reviews
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Ingredients

  • 2 lb. Black Angus USDA Choice Beef Top Sirloin Steak
  • 7 oz. can Pueblo Lindo Chipotle Peppers in adobo sauce
  • 1 lime, juiced
  • 1 pinch black peper
  • 1 onion, cut into large chunks
  • 2 green bell peppers, cut into large chunks
  • skewers, for cooking

Instructions

  1. Dice the sirloin into bite-sized chunks and place them in a bowl with a lid or a zip-top bag.
  2. Add the chipotle peppers, lime juice, and pepper to the steak and mix so that all of the steak is covered in the chipotle.
  3. Place the steak in the fridge to marinate for at least 4 hours, but up to overnight. The longer the steak marinates, the more flavor it will have.
  4. An hour before you grill the steak, if you’re using wooden skewers, soak them in water so they don’t burn on the grill.
  5. Preheat the grill to medium-high heat.
  6. Remove the steak from the marinade, but don’t rinse it.
  7. Thread the steak, cut peppers, and cut onions onto the skewers. Place the skewers on a platter and take them to the grill.
  8. Place the skewers on the preheated grill for 3-5 minutes on each side, about 15 minutes total.
  9. Let the skewers rest for 7-10 minutes before serving.

Nutrition

  • Serving Size: 2 skewers
  • Calories: 458
  • Sugar: 4 g
  • Sodium: 308 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 72 g
  • Cholesterol: 116 mg

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