Ancho Chile Rubbed Venison Steaks With Lime-Cilantro Butter

1. 1

   Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.

2. 2

   Prepare a grill for medium-high heat.

3. 3

   Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.

4. 4

   Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.

* Per serving · 4 servings · Values may vary.

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