Venison Mayo, Steak & Onion Tartine

Simple somehow hits home, and this is the perfect example that can be recreated with only one ingredient and thats bread. Here we’re going to make a simple skirt steak, toast, onions and mayonnaise and take anyone that recreates this recipe on a trip to flavor-town. This was so good we ate it and improved it two days in a row without hesitation.

Ingredients:

• 2 slices of good sourdough bread, lightly toasted on a pan with olive oil.

• 4-6 oz of steak of choice cooked to temp of choice (we went with skirt steak and medium.

• 3 tablespoons of caramelized onions (Cooked for 1 1/2 hours and deglazed with red wine vinegar)

• 3-5 tbsp of red wine vinegar (to deglaze onions)

• 1 Bottom of a head of romaine, shaved thinly

• 1/2 cup of venison mayo or flavored mayo of choice

Venison mayo: Mix to taste

• 1/2 cup Store bought or homemade mayonnaise

• 1/2 tbsp Capers, chopped finely

• 1/2 tbsp Dijon mustard

• 1 tsp Hot sauce

• One minced shallot

• 2 Garlic cloves, minced

• Zest of one lime

• 1-2 tbsp Venison garum (substitute with soy sauce or favorite garum)

• Freshly cracked black pepper