Easy Smoked Venison Cube Steak
Smoked Venison Cube Steak a la Mexicana
Rated 4.0 stars by 1 users
Cuisine
Mexican
Servings
4
Prep Time
<15 minutes
Cook Time
1 hour 5 minutes
This smoked venison cube steak is tender and simple -- a handful of ingredients --- and the flavors is so good. The "a la Mexicana" style, which means it's cooked with onion, tomato, and serrano/jalapeno pepper packs some serious flavor next to the the smoke on the venison.
It's the type of meal you can eat 5 days in a row and not be slowed down. The a la Mexicana style is gonna make you happy and something I'll go back to frequently. I'm ready to make this again ASAP.
Ingredients
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2lbs of venison cube steak (can substitute beef tenderloin)
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½ teaspoon ground cumin
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1 teaspoon ground black pepper
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4 cloves of garlic
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4 medium tomatoes, diced
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½ medium diced white onion
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2-4 serrano peppers (2 if mild-ish is your thing)
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2 tablespoons of vegetable oil
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Salt to taste
Directions
Watch the video below! Follow all of my socials (@rolling_bones_bbq) or no soup for you!
Remove the cube steak from the package and pat dry.
Smash the garlic together with the cumin, pepper, and a pinch of salt. If you have a molcajete, now is when to use it. And, if you have a molcajete you might as well use pepper corns and whole cumin seeds instead. I smashed with a metal bowl because I don’t have one.
Place the venison cube steak and garlic mash in a bowl and mix together.
Let that marinate for at least 1 hour and up to over night.
While your venison is marinating, set your smoker up to 250 degrees F.
When your smoker is at temp, put your cube steak on wire rack and on your smoker.
After 1 hour, take the cube steak off the smoker and cut into ½ inch pieces.
Heat a large pan on medium-high heat with 2 tablespoons of vegetable oil and sauté your onion until translucent.
Once translucent, add your venison and serrano peppers and cook for 3 minutes.
Add the tomatoes, season with a pinch of salt, and cook for 12-15 minutes until the tomatoes loose their liquid and sauce has thickened
This step is important… Your done.
Eat BBQ, Live Forever!
Recipe Video
Recipe Note
I served this with rice and refried beans! Check out my smoked refried beans video here. It's easy to finish the beans at the same time as the cube steak and you've already got the smoker rolling. Also, I'm not above cutting a corner with a box of Spanish rice from the store!
2 comments
Nope! Cooking it with the tomatoes and their liquid does a good job of keeping everything moist.
Sounds great, does it get dry? My venison always gets dry and tough?