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mashed potatoes, with the tomato slices on the side.

For the mashed potatoes, to a pot of mashed potatoes add your choice or a combination of: grated cheddar or jack cheese, crushed garlic, oregano, thyme, sage, cooked peas, and/or sour cream. All of these flavors are well suited to back strap, and venison in general.

These steaks go well with, and are enhanced by, fresh green salad. Fresh green beans, boiled with a little bacon, some butter, and a few pinches of basil are also a good match for the grilled steak. Strawberry or blueberry shortcake is a nearly perfect dessert, and for a special treat, add a scoop of vanilla ice cream to the dessert.

With the side dishes, the above is enough for two people. It is so good and full of flavor that one steak will rarely be enough for each person, even if they don't have a big appetite.

Each steak can be cooked specifically to the person's likes. By cooking over low coals, rare is no more difficult to cook than well done. Well done merely takes a bit longer. Note that other kinds and cuts of meat can be used. However, the results won't be quite as fantastic.

The results are mouth watering and delicious, yet it isn't difficult for someone inexperienced at the grill to cook the perfect steak. The proof comes when you take that first juicy bite. The recipe can be altered, particularly in respect to the side dishes, however the other dishes are as much enhanced by, as they enhance, the perfect grilled steak.

Learn more about this author, Rex Trulove.
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