My husband is a hunter and because of him and his expensive dedication we save a small fortune on meat. I will sub venison for beef anytime. I am a ranchers daughter and I never in my life thought that would come out of my mouth. I know most of you are cringing at the thought of venison more than once a year. Before I met my Mr. I had not tried it once. Let me tell you, it is all in the way it is prepared. I won’t go into too much detail I promise, but Chris and I butcher and package our own deer. I will have a post someday dedicated just to that because Chris has the best venison I have ever tasted and believe me, with him I have eaten a lot of wild game.
This recipe came from the trusty WellFed Weeknights! I thought it looked as pretty as a picture and was super excited about it. Well… I wasn’t a huge fan, but that is all because of me. It has nothing to do with the recipe.
Anytime you are trying to get a crisp on the outside of a piece of meat, you have to pat it dry before you coat it. Let it rest once thawed then pat dry. Ya.. I was in a hurry and skipped that part.
Secondly, I don’t like tomatoes. I know, I know.. I’m crazy, but my husband doesn’t eat them either. Match made in Heaven. I have tried them many many ways and just can’t do it. I made this with tomato and picked them off… at least Chris tried them with his. He said it was pretty good and my mom did too since she was in town. It was good, not a favorite. Also, I am not a huge fan of spinach. I like it in moderation. Ask me again why I thought I would like this one so much?
If you like spinach a lot and tomato, you will love this!! Just be sure to pat your meat dry before you dip it.
- 1 (14.5 – ounce) can sliced peaches, packed in juice
- 1 cup cherry tomatoes
- ¼ medium red onion
- 1 clove garlic
- ¼ cup fresh mint leaves
- ½ jalapeno
- 1tbsp lime juice
- 1tbsp EVOO
- 1 large egg
- ½ cup arrowroot powder (or tapioca starch)
- 1tsp salt
- 1tsp ground black pepper
- 1-2 tsp EVOO
- 4 thin-cut slices of beef top round or sirloin (1 ½ lbs) ** I used Venison backstrap steaks **
- 1 (5-ounce) package baby spinach
Make the salsa: Drain the peaches over a bowl to catch the juice and set the juice aside. Cut the peaches into ½ in dice and slice the tomatoes in half’ place in a large mixing bowl. Finely mince the onion, garlic, mint, and jalapeno; add them to the peaches. Add the lime juice, 1 tbsp peach juice, and olive oil. Toss gently with a rubber scraper to combine.
Make the beef: In a shallow bowl, beat the egg; set aside. In a second shallow bowl, mix together the arrowroot powder, salt and pepper with a fork. Place 1 tbsp olive oil in a large skillet and heat it over medium-high heat, 2 minutes. **PAT DRY MEAT** While the oil heats, dip the beef slices in the egg, one at a time, then dredge each in the arrowroot. Cook the beef on both sides, about 3 minutes per side, until well browned and sizzling.
To serve: divide the baby spinach leaves among individual plates, top with hot beef milanesa and spoon peach salsa over the top.