Ingredients
4
4 servings
- •1 pound 1/2-inch-thick venison steaks
- •1 pinch garlic powder, or to taste
- •salt and ground black pepper to taste
- •0.5 cup olive oil, or more to taste
- •0.25 cup balsamic vinegar
- •1 small onion, sliced
- •2 cloves garlic, minced
- •1 tablespoon Worcestershire sauce
- •1 tablespoon Dijon mustard
- •1 sprig fresh rosemary
- •1 sprig fresh parsley, roughly chopped
- •4 leaves fresh basil, roughly chopped
- •salt and ground black pepper to taste
Instructions
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutritional Facts
Per 4 servings
- Calories: 416
- Carbohydrate: 7g
- Fat: 31g
- Fiber: 1g
- Protein: 27g
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