Timber 2 Table - Peruvian Venison Steak and Fries

Peruvian Venison Steak and Fries

Peruvian Venison Steak and Fries

30 Min

Prep Time

25 Min

Cook Time





Quick, easy and delicious, this one is perfect for weeknight dinners, weekend lunches, or just a late night snack.

Top the fries with the steak and onions, then sprinkle on your favorite cheese.

Marinate the steak, pop the fries in the oven, give the meat a quick sauté over high heat and pile everything up on a plate. Make individual plates for everyone, or serve it up on a platter, family style. If you don't like blue cheese, top with some sharp cheddar or shaved parmesan.


1.5 pounds venison steak, thinly sliced across the grain

1 medium red onion, thinly sliced

3 cloves garlic, finely chopped

2 tablespoons fresh cilantro, finely chopped

3 tablespoons olive oil

2 tablespoons pickled jalapeño peppers, diced

16 ounces French fries (I like shoestring fries, cooked extra crisp)

4 ounces crumbled blue cheese (or any other cheese you like)


1/4 cup red wine vinegar

2 tablespoons soy sauce

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon soy sauce

Cooking Instructions

Mix marinade ingredients in a one-gallon zip style bag. Place the sliced steak in the marinade and refrigerate for 15 minutes to a half hour. While the steak is marinating, bake the fries according to package directions.

Slice any cut of venison steak thinly, against the grain, then brown it quickly.

Move the onions to a warm plate and sauté the venison just until browned. Leave the centers a bit pink. Return the onion/garlic mixture to the pan and give everything a quick stir.

Saute the onions till soft, then add the garlic and chopped peppers.

Plate most of the fries, then top them with the venison/onion mixture and toss a few fries on top. Sprinkle on the cheese and enjoy.