Emily's Lime-Soy Marinated Venison Steaks

1. 1

   Whisk the Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce in a bowl, then pour the mixture into a resealable plastic bag.

2. 2

   Add the venison steaks, coat them with the marinade, press out excess air, and seal the bag.

3. 3

   Marinate in the refrigerator for at least 1 hour.

4. 4

   Preheat an outdoor grill to medium-high heat and lightly oil the grate.

5. 5

   Remove the venison from the marinade and shake off the excess.

6. 6

   Discard the remaining marinade.

7. 7

   Grill the steaks on the preheated grill until they are firm, hot in the center, and just starting to turn from pink to gray, about 5 minutes per side.

8. 8

   Check with an instant-read thermometer inserted into the center; it should read 150 degrees F (65 degrees C).

• Calories 271.78 kcal Moderate
• Protein 12.59 g Good Source
• Carbs 44.63 g Moderate
• Total Fat 5.01 g Moderate
• Saturated Fat 2.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.48 mg Low Source
• Sodium 1807.49 mg High
• Fiber 3.18 g Moderate
• Sugar 6.03 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 210.67 mg Moderate
• Iron 3.98 mg Good Source
• Potassium 418.05 mg Low Source
• Vitamin A 3.81 mcg_rae Low Source
• Vitamin C 9.08 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Soy 🌱
• Mustard
• Garlic 🧄
• Onions 🧅