Grilled venison steaks
Prep Time:
15 minutes
Cooking Time:
6 minutes
Servings:
3
Cook Mode
(Keep screen awake)
Ingredients
-
6 Venison steaks
½ cup crumbled blue cheese
1 tbsp kosher salt
For The Marinade:
1 cup extra virgin olive oil
½ cup soy sauce
¼ cup red wine vinegar
¼ cup Worcestershire sauce
½ lemon juiced
1 small fresno chili
2 cloves garlic crushed and chopped
2 tbsp fresh parsley chopped
2 tsp smoked paprika
1 tsp red pepper flakes
Directions
Whisk all the marinade ingredients together in a medium sized mixing bowl.
Place the venison steaks in a sealable plastic bag, and pour the marinade over top of the steaks.
Remove as much air as possible and seal the bag, massaging the marinade to coat all the steaks. Allow the steaks to marinate in the refrigerator for at least 30 minutes, but 2-3 hours if possible.
Light your grill and set up for direct high heat cooking.
Remove the steaks from the marinade and pat dry with a paper towel. Get them as dry as possible. Discard any remaining marinade.
Place the steaks on the grill over direct heat, grilling for a total of 6 minutes; flipping every 30 seconds. At the same time, place the lemon halves over direct heat, cut side down. Pull the lemons and steaks off of the grill when the internal temperature of the steak is 125 - 130°F as indicated with a reliable quick read meat thermometer.
Remove the steaks from the grill. Top with optional blue cheese, tent with foil and allow them to rest for five minutes. Then slice, season with a pinch of kosher salt, and drizzle with a touch of optional charred lemon juice and serving hot.
