Ingredients
- 6-8 venison steaks
- Big Green Egg Citrus & Herb Seasoning, to taste
- 2 tablespoons extra virgin olive oil
- 2 sweet potatoes, sliced thin
- 1 tablespoon fresh rosemary
- Salt and pepper, to taste
Instructions
Serves: 4 to 6
Method: Direct grilling
- Set the EGG for direct cooking (without the convEGGtor) at 350°F/177°C.
- Season your venison steaks to taste with olive oil and Big Green Egg Citrus & Herb Seasoning.
- Cut the sweet potatoes into thin slices. Rub slices with olive oil, salt, and pepper to taste. Place directly on the grid and grill for 10+ minutes, turning frequently until tender. Sprinkle with fresh rosemary and remove from heat to rest.
- Add the steaks to the grate after the potatoes have been cooling for about 5 minutes. Sear on both sides for about 2-3 minutes, or until the internal temperature reaches 145°F/63°C to 165°F/74°C.
- Plate and serve!
