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Carne Asada Garlic Fries "Venison Style"

The ideal moreish snack to keep you going on a busy day's adventure, this succulent wild game perfectly complements the hot, garlic fries.


  • 2lbs venison flank or skirt steak trimmed
  • 1/2 red onion, sliced
  • 2 limes, juiced
  • 4 cloves garlic
  • Handful coriander, chopped
  • 120ml soy sauce
  • 1 tbsp cracked black pepper
  • 1/2 tsp crushed red pepper
  • Bag of fries
  • 6 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

What you'll need

  • BBQ
  • Ziplock bag

Method (carne asada)

Trim the steak and place in a large Ziploc bag before adding the lime juice, garlic, soy sauce, coriander, peppers and onion.

Shake the bag to ensure the steak is fully coated in the ingredients and refrigerate for an hour.

Discard the marinade and cook steak on a medium to high heat (around 4 minutes per side).

Remove from the BBQ and rest for up to 10 minutes before slicing.

Method (garlic fries)

Cook the fries and toss in the salt, pepper and garlic while hot, then serve in a bowl and top with the sliced meat.

Add your favourite toppings! My favourites are cheese and coriander and my wife and kids love guacamole and sour cream.

Recipe by From Field to Plate