Grilled Marinated Venison Steak

• Gluten free

• Meat

  • 1 1 1/2 lbs. venison, steak

• Produce

  • 2 tsp Garlic

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1 tbsp Soy sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Pepper, ground

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup Red wine - we used pinot noir, dry

Found on allourway.com

Description

Ingredients

• 1 1/2 lbs. venison steak an 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
• 1/4 cup dry red wine - we used Pinot Noir

Directions

• 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. Do the Finger test for doneness about 4 minutes.
• Move the steak to a platter and let it rest for at least 5 minutes.
• Slice the meat and serve.