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Grilled Venison Steak with Brown Sugar Chive Marinade
Recipe by:
ChefLuigi
Give deer steaks a long soak in this simple but tasty marinade for a great tasting, non-gamey flavor. Inspired by WileyP's "Spring Hill Ranch Go-To Grilled Steak"
Ready in 1 day 25 mins
Added to favorites by 5 cooks
Ingredients
Makes: 1 steak
- 1/2 cup soy sauce
- 1/3 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar (light or dark, but dark is best)
- 2 cloves garlic, minced
- 2 tablespoons minced chives
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 1 venison steak (or more)
Preparation method
Prep: 10 mins | Cook: 15 mins | Extra time: 1 day, marinating1.
In a medium mixing bowl, combine the soy sauce, oil, Worcestershire sauce, brown sugar, garlic, chives and pepper. Reserve 1/4 cup of the mixture in a separate bowl and pour the rest into a large plastic resealable bag.
2.
Add steak to the bag, seal, and turn to coat. Refrigerate for 24 hours to marinate. Meanwhile, whisk the reserved marinade with the vinegar and keep in refrigerator for use later.
3.
Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
4.
Oil the grill grate, using an oiled rag.
5.
Remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
6.
Take the steak off the grill and place in a shallow baking dish. Pour the marinade/vinegar mixture over the steaks, cover with foil, and let sit for 10 minutes. Serve.
Note
Recipe makes about 1 cup of marinade, enough for 2 pounds of steak.
Last updated:
Mar 20 2013
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