Ingredients:
1/2 lbs. venison steak a 1 inch thick
3 Tablespoons olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon ground pepper
Instructions:
- Mix all the marinade ingredients together in a measuring cup.
- Place venison in a large zip lock bag.
- Pour marinade over steak and seal the bag.
- Place bag in a flat casserole dish so that the steak lies flat.
- Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.
- Drain the marinade at let the steak come to room temperature at least 1 hour.
- Spray grill grate with spray oil and heat the grill to 500 F.
- Pat the steak dry with paper towels and then rub both sides of steak with olive oil.
- Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill — this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.
- Flip the steak and grill until medium rare, using the same method as the first side.
- Move the steak to a platter and let it rest for at least 5 -7 minutes
