This venison steak recipe is made with a delicious marinade. I threw this together one afternoon as we needed to use the venison we had in our freezer. We don't like the gamey taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight, so it takes in the flavors.
Ingredients
- Worcestershire sauce: 0.25 cup
- soy sauce: 2 Tbsp
- lime: 0.5 piece (juiced)
- minced onion: 1 Tbsp (dried)
- red pepper flakes: 1 tsp
- dry mustard: 1 tsp
- kosher salt: 0.5 tsp
- thyme: 0.25 tsp
- ground black pepper: 0.25 tsp
- dried, minced garlic: 0.25 tsp
- dashes hot pepper sauce (such as Tabasco®): 3 piece (to taste)
- venison steaks: 2 piece (4 ounce)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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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). Dotdash Meredith Food Studios
