Grilled Lemon-Garlic Elk Steaks

Ingredients

2 pounds (900 grams) elk, or other venison steaks
3 tablespoons (45 milliliters) olive oil
1 tablespoon (15 milliliters) soy sauce
1 tablespoon (15 milliliters) fresh lemon juice
1 tablespoon (15 milliliters) Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon (2 1/2 milliliters) onion powder
1/2 teaspoon (2 1/2 milliliters) ground ginger
1/2 teaspoon (2 1/2 milliliters) sea salt
1/4 teaspoon (1 1/4 milliliters) black pepper

1. Gather the ingredients.
2. Place the steaks in a large resealable plastic bag or a shallow pan.
3. Combine the remaining ingredients—olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, onion powder, ginger, salt, and pepper—in a small bowl and pour the mixture over the meat. Seal the bag or cover the shallow pan and then place in the refrigerator for 6 to 12 hours.
4. Preheat the grill to medium heat. Remove steaks from the bag or pan and discard marinade.
5. Place the steaks on the grill and cook for 5 to 7 minutes per side.
6. When the meat is cooked to desired doneness, remove from the heat and serve.

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