Grilled Venison Steak Caprese Sandwiches

Grilled venison backstrap is cooked to tender perfection, sliced thin, and piled onto crispy toasted ciabatta with creamy fresh mozzarella, juicy tomatoes, fresh basil, and a sweet-tangy balsamic glaze. It’s a simple steak sandwich that highlights the classic flavors of caprese with a little wild game twist. Searing the backstrap directly over the fire on your Kamado Joe Classic Joe II gives it a flavorful crust while keeping the inside tender and juicy, and the same hot grill toasts the ciabatta in minutes. Whether you’re looking for a new way to enjoy your harvest or a quick weeknight sandwich that feels special, this one delivers.

Instructions

1. 01

   Pat the backstrap dry with paper towels and lightly coat it with olive oil. Season all over with kosher salt and freshly cracked black pepper. Let it sit at room temperature for 15-20 minutes while the Kamado Joe heats.

2. 02

   Set up your grill for direct grilling at 450-500°F.

3. 03

   Place the whole backstrap directly on the grill and cook until the internal temperature reaches 125-130°F for medium-rare, or 120°F for rare. Cook time depends on thickness: as little as 3-4 minutes per side for thinner backstraps, or roughly 5-7 minutes per side for thicker cuts.

4. 04

   Remove the backstrap from the grill and let it rest for 8-10 minutes.

5. 05

   While the venison rests, slice the ciabatta rolls in half and lightly coat the cut sides with olive oil or mayonnaise. Place them cut-side down on the grill and toast for 1-2 minutes, just until golden and lightly charred.

6. 06

   Slice the rested backstrap very thinly against the grain.

7. 07

   Layer the thinly sliced venison on the bottom half of each toasted ciabatta roll. Across the top of the venison, alternate mozzarella, tomato, and basil, then repeat (mozzarella, tomato, basil) until the sandwich is generously covered.

8. 08

   Sprinkle with flaky sea salt and freshly cracked black pepper, then drizzle generously with balsamic glaze. Add the toasted ciabatta top and serve immediately.