Venison Tri-tip Grill Steaks with Roast Vegetable Salad and Southern Ranch Dressing

These lean and tender cuts of venison steak are named for their unique shape with three distinct points. Each 300g Silver Fern Farms Venison Tri-tip

Grill Steaks pack contains two steaks, perfect for a variety of dishes.

8-10 small gourmet potatoes

2 red capsicums, cut into wedges

1 large red onion, cut into wedges

olive oil sea salt and ground pepper

Preheat the oven to 180°C.

2 bunches truss tomatoes

1 tablespoon raw sugar (optional)

1 pack Silver Fern Farms Venison Tri-tip Grill Steaks

TO SERVE

salad greens, southern ranch dressing, whole grain mustard

Place the potatoes, capsicum and onion on a baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and position on one half of the tray. Nestle the tomatoes down the other end and sprinkle with salt, pepper, olive oil and sugar, if using. Roast for 30 minutes until the potatoes are tender.

Remove the Silver Fern Farms Venison Tri-tip Grill Steaks from the packaging and set aside to bloom for 10 minutes. Heat a drizzle of oil in a frying pan over medium-high. Add the steaks to the pan and cook for 3–4 minutes on each side, then set aside to rest for 5 minutes.

TO SERVE: Place the salad greens in a large bowl, add the roasted vegetables and toss together. Thickly slice the steaks against the grain. Serve the steak and salad with creamy southern ranch dressing and whole grain mustard. SERVES 2-3