Cubed venison steak Caprese sandwich — seared medium-rare and stacked with garden tomatoes, fresh mozzarella, and a balsamic drizzle.Quick answer Season venison cube steaks with salt and pepper, then simmer balsamic vinegar until it reduces by half (about 15 minutes). Sear the steaks 2 minutes on the first side and 1 minute on the second for medium-rare. Butter-toast a baguette, spread pesto mayo, and layer arugula, steak, sliced tomato, and fresh mozzarella, then drizzle with the balsamic reduction.
When the garden starts producing more tomatoes than we can keep up with, I find myself constantly looking for new ways to use them. Tomato season always brings a sense of excitement to the kitchen, especially when those sun-warmed tomatoes are so full of flavor they barely need anything more than a sprinkle of salt. This Cubed Venison Steak Caprese Sandwich came together on one of those evenings when the counter was covered with ripe tomatoes, and I knew exactly who would appreciate them most. My wife loves venison steak, but she also appreciates bright, fresh tomatoes.
Using the new Outdoor Edge ErgoMax kitchen knives made prep work feel effortless. The blade slipped cleanly through the tomatoes without crushing them, revealing vibrant slices ready for the sandwich. The same knife made quick work of the baguette, producing smooth cuts that toasted beautifully. I spread a layer of pesto mayo across the warm bread, then piled on tender cubes of medium-rare venison steak, peppery arugula, fresh mozzarella, and tomatoes I had picked just hours earlier from the garden. That combination of rich venison and fresh summer ingredients made for a sandwich that brought a smile to my wife's face and reminded me why tomato season is something we look forward to every year.
If you are looking for more great recipe ideas for using some of that venison steak in your freezer, be sure and check out Jeff Benda's Marinated Venison Kabobs and Smoked Venison Backstrap.
Recipe at a glance
| Prep time | 10 minutes |
|---|---|
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Yield | Serves 4 |
| Cut | Venison cube steak, pounded to 1/3-inch thickness |
| Doneness | Medium-rare (sear 2 minutes, then 1 minute) |
| Equipment | 12-inch skillet, small saucepan, chef's knife or serrated knife |
What is cubed venison steak?
Cube steak is a lean cut — usually from the deer's hind leg (round) — that has been run through a cubing machine or pounded with a meat mallet. That mechanical tenderizing breaks down the connective tissue in this hard-working muscle, leaving a thin, tender steak with the dimpled texture that gives it its name. Because the meat is already tenderized and pounded to about 1/3 inch, it sears in just a couple of minutes per side — making it ideal for a fast, juicy sandwich.
Ingredients
- 4 venison cube steaks, about 4 ounces each, pounded to 1/3-inch thickness
- Kosher salt
- Black pepper
- ¼ cup balsamic vinegar
- ¼ cup mayonnaise
- 1 Tablespoon basil pesto
- 1 Tablespoon avocado or olive oil
- 1 baguette, cut into fourths then sliced lengthwise
- 4 Tablespoons unsalted butter
- 1 ½ cups arugula or green leaf lettuce
- 2 tomatoes, sliced
- 8 slices fresh mozzarella
Everything you need — venison cube steaks, garden tomatoes, fresh mozzarella, arugula, baguette, pesto, and balsamic vinegar.Step 1: Season the venison cube steaks
Season steaks with salt and pepper.
Step 2: How to make the balsamic reduction
Pour balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat, then decrease the heat to maintain a strong simmer until reduced by about half, 15 minutes. The reduction will lightly coat the back of a spoon when done and should be the consistency of maple syrup when cooled. (The mixture will thicken as it cools.)
Step 3: Mix the pesto mayo
Meanwhile, in a small bowl, mix the mayonnaise and basil pesto. Set aside.
Step 4: How to sear venison cube steak medium-rare
Heat the oil in a large (12-inch) skillet over medium-high heat. Add half the steaks and cook for 2 minutes, then flip them over and cook the other side for 1 minute more. Transfer steaks to a plate and let rest. Repeat with remaining steaks.
Step 5: Butter-toast the baguette
Butter the sliced bread and place in the same skillet you used to cook the steak. Toast over medium heat for 2 minutes, then transfer to a cutting board.
Step 6: How to assemble the Caprese sandwich
Spread the basil mayo on each cut-side of the toasted bread. Top the bottom halves with arugula, then steak, followed by slices of tomato and fresh mozzarella. Drizzle with balsamic reduction, sprinkle with black pepper, and serve.
Venison steak doneness reference
Cube steak is pounded thin, so this recipe goes by time rather than a thermometer — but if you're searing a thicker venison steak, pull it by internal temperature. Use this as a general guide for lean venison steak:
| Doneness | Internal temperature | Notes |
|---|---|---|
| Rare | 120–125°F | Cool red center |
| Medium-rare (this recipe) | 130–135°F | Warm red center — juiciest result for lean venison |
| Medium | 140°F | Pink center; slightly drier |
| Medium-well | 150°F | Slight pink, much drier |
Lean venison overcooks fast. For the thin cube steaks in this recipe, the 2-minutes-then-1-minute sear lands them right around medium-rare; resting them on a plate while you toast the bread finishes the job.
Ingredient swaps & variations
The recipe is flexible — a few easy swaps that stay true to the Caprese spirit:
- Greens: peppery arugula is the default, but green leaf lettuce works for a milder bite.
- Bread: a baguette gives the best crust-to-crumb ratio; ciabatta or a hoagie roll also hold up to the steak and drizzle.
- Cheese: fresh mozzarella is classic; fresh buffalo mozzarella or burrata push it richer.
- Sauce: the pesto mayo is the move, but a swipe of plain mayo plus extra balsamic reduction works in a pinch.
- Other cuts: any tender venison steak (backstrap or tenderloin) sliced thin can stand in for cube steak.
Frequently asked questions
What is cubed venison steak?
Cube steak is a lean cut — typically from the deer's hind leg — that has been run through a cubing machine or pounded thin with a meat mallet to tenderize it. The dimpled texture is where the name comes from. Because it's already tenderized and thin, it cooks in just a couple of minutes per side.
How long do you cook venison cube steak?
For cube steaks pounded to about 1/3 inch, sear them in a hot 12-inch skillet for 2 minutes on the first side, then flip and cook 1 minute more for medium-rare. Let them rest on a plate before building the sandwich. Lean venison turns dry quickly, so don't overcook.
Can I use a different cut of venison?
Yes. Any tender venison steak — backstrap or tenderloin — sliced thin will work in place of cube steak. Tougher cuts from the round are best pounded or run through a cuber first so they stay tender in a quick sear.
How do you make a balsamic reduction?
Pour ¼ cup balsamic vinegar into a small saucepan, bring it to a boil, then lower the heat to a strong simmer until it reduces by about half — roughly 15 minutes. It's done when it lightly coats the back of a spoon; it will thicken to a maple-syrup consistency as it cools.
Can I make the balsamic reduction ahead of time?
Yes. The reduction keeps in the refrigerator for several days. Let it come back to a drizzleable consistency before using — gently warm it if it has set up too thick.
What's the best bread for this sandwich?
A baguette cut into fourths and sliced lengthwise gives the ideal crisp crust and tender crumb. Ciabatta or a sturdy hoagie roll also hold up well to the steak, tomatoes, and balsamic drizzle.
Can I use lettuce instead of arugula?
Absolutely. Arugula adds a peppery bite, but green leaf lettuce is a milder substitute and is listed as an option in the recipe.
How many sandwiches does this recipe make?
The recipe serves 4, using four 4-ounce venison cube steaks and one baguette cut into fourths.
More wild game and wild-caught recipes are dropping every other Wednesday. Browse the full Wild Game Wednesday series.
