Emily's Marinated Venison Steaks
Ingreadient
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¼ cup Worcestershire sauce
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2 tablespoons soy sauce
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½ lime, juiced
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1 tablespoon dried minced onion
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1 teaspoon red pepper flakes
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1 teaspoon dry mustard
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½ teaspoon Kosher salt
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¼ teaspoon thyme
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¼ teaspoon ground black pepper
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¼ teaspoon dried, minced garlic
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3 dashes hot pepper sauce (such as Tabasco®), or to taste
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2 (4 ounce) venison steaks
Direction
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Whisk together Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from marinade and shake off excess. Discard remaining marinade.
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Cook steaks on the preheated grill until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
