Ingredients

• 0.25 cups Worcestershire sauce
• 2 tablespoons soy sauce
• ½ lime , juiced
• 1 tablespoon dried minced onion
• 1 teaspoon red pepper flakes
• 1 teaspoon dry mustard
• 0.5 teaspoons Kosher salt
• 0.25 teaspoons thyme
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons dried , minced garlic
• 3 dashes hot pepper sauce , such as Tabasco®
• 2 , 4 ounce

Instructions

1. 1 Whisk together Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook steaks on the preheated grill until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutrition per serving