Crispy Pan-Seared Venison Steaks with Garlic Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Venison Steaks with Garlic Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Venison Steaks with Garlic Roasted Asparagus

Savor the natural flavors of lean venison steaks seared to perfection with a crispy exterior, paired with tender garlic-roasted asparagus. This dish offers a delightful balance of rich protein and crunchy, flavorful veggies, making it a wholesome option for dinner.

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NUTRITION

363kcal
Protein
35.3g
Fat
20.2g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Steak

1 cup Asparagus

1 tbsp Olive Oil

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the venison steak dry with paper towels to ensure a good sear. Season both sides with a pinch of salt and black pepper.

  • 3

    Heat a skillet over medium-high heat and add half of the olive oil (around 1/2 tbsp). Once hot, add the venison steak and sear each side for about 2-3 minutes until a crisp crust forms. Reduce the heat if necessary to avoid burning.

  • 4

    While the steak is searing, trim the woody ends off the asparagus. Toss the asparagus with the remaining olive oil, minced garlic (from 2 cloves), a pinch of salt, and pepper.

  • 5

    Spread the asparagus on a baking sheet and roast in the preheated oven for 8-10 minutes, or until the stalks are tender with slight browning on the tips.

  • 6

    Once the steak reaches your desired level of doneness (a quick sear while keeping it medium-rare is recommended for venison), remove it from the skillet and let it rest for a few minutes.

  • 7

    Plate the steak alongside the garlic roasted asparagus and enjoy your balanced, protein-packed meal.

Crispy Pan-Seared Venison Steaks with Garlic Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Venison Steaks with Garlic Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Venison Steaks with Garlic Roasted Asparagus

Savor the natural flavors of lean venison steaks seared to perfection with a crispy exterior, paired with tender garlic-roasted asparagus. This dish offers a delightful balance of rich protein and crunchy, flavorful veggies, making it a wholesome option for dinner.

NUTRITION

363kcal
Protein
35.3g
Fat
20.2g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Steak

1 cup Asparagus

1 tbsp Olive Oil

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the venison steak dry with paper towels to ensure a good sear. Season both sides with a pinch of salt and black pepper.

  • 3

    Heat a skillet over medium-high heat and add half of the olive oil (around 1/2 tbsp). Once hot, add the venison steak and sear each side for about 2-3 minutes until a crisp crust forms. Reduce the heat if necessary to avoid burning.

  • 4

    While the steak is searing, trim the woody ends off the asparagus. Toss the asparagus with the remaining olive oil, minced garlic (from 2 cloves), a pinch of salt, and pepper.

  • 5

    Spread the asparagus on a baking sheet and roast in the preheated oven for 8-10 minutes, or until the stalks are tender with slight browning on the tips.

  • 6

    Once the steak reaches your desired level of doneness (a quick sear while keeping it medium-rare is recommended for venison), remove it from the skillet and let it rest for a few minutes.

  • 7

    Plate the steak alongside the garlic roasted asparagus and enjoy your balanced, protein-packed meal.