- 1 package Maui Nui venison sirloin steak, silverskin removed
- 1-2 Tbsp tamarind concentrate/puree
- 1 garlic clove, minced
- 1 Tbsp freshly grated ginger
- 1-1/2 tsp honey
- Juice of 1 lime
- 1-1/2 tsp fish sauce
- ½ tsp freshly ground black pepper
- ¼ cup avocado oil or preferred vegetable oil
- ¼ cup extra virgin olive oil
- 1 Tbsp chopped fresh mint
- Fine sea salt
- 4 cups salad greens
- ½ cup sliced cucumber
- 1 carrot, thinly sliced
- ½ cup cherry tomatoes, sliced in half
- 2 nectarines, peaches, or plums (or a mix), sliced into bite-size wedges
- ¼ cup thinly sliced red onion rings
- 1 red Fresno chile pepper (or other small hot chile), thinly sliced (optional)
In a small bowl, add the tamarind, lime juice, garlic, ginger, honey, fish sauce, black pepper, and oils. Whisk until fully incorporated. Taste and adjust seasonings to your liking – more tamarind if you like it more on the tangy/sour side, more honey if you like it a bit sweeter, and more fish sauce for a bit more salty/savory notes. Add the mint and set it aside.
Prepare the sirloin steaks by removing silver skin. As an optional step, separate the steaks along any natural seams into smaller pieces- this will help the meat cook more evenly.
Season the steak liberally with salt and pan sear or grill to your desired degree of doneness. Flipping the steaks every1-2 minute helps ensures even cooking. Plan on about 6-10 minutes total cooking over medium to medium-high heat, depending on the size of your steaks. No matter the technique, for best results, cook until internal temperature reaches medium doneness- pulling it around 125°. Let it rest for at least 5 minutes.
While the steak is resting, assemble the salads, evenly distributing the greens, cucumbers, carrots, tomatoes, stone fruit, onions, and chile among the plates.
Thinly slice the steak and place it attractively in the center of the plate on top of the veggies and fruit. Drizzle with some dressing but don’t drown it, and enjoy!