Total Time: 21 mins
Servings: 6
Ingredients
- 4-6 venison steaks
- ½ cup, blue cheese (optional)
- 1 tbsp Kosher salt
- 1 lemon, sliced in half
For The Marinade
- 1 cup olive oil
- ½ cup soy sauce
- ¼ cup red wine vinegar
- ¼ cup Worcestershire sauce
- ½ lemon, juiced
- 1 small Fresno chili, sliced
- 2 cloves garlic, peeled and crushed
- 2 tbsp parsley, roughly chopped
- 2 tsp smoked paprika
- 1 tsp red pepper flakes
Instructions
- Combine: Whisk all marinade ingredients together in a medium mixing bowl.
- Marinate: Place the venison steaks in a sealable plastic bag and pour the marinade over them. Remove as much air as possible, seal the bag, and massage to coat all the steaks. Marinate in the refrigerator for at least 30 minutes, preferably 2–3 hours.
- Preheat: Light your grill and set it up for direct high-heat cooking.
- Dry: Remove the steaks from the marinade and pat them very dry with paper towels. Discard any remaining marinade.
- Grill: Place the steaks on the grill over direct heat, grilling for a total of 6 minutes and flipping every 30 seconds. At the same time, place the lemon halves cut side down over direct heat. Pull the steaks and lemons off the grill when the steaks reach an internal temperature of 115°F, as measured with a quick-read thermometer.
- Rest: Remove the steaks from the grill, top with optional blue cheese, tent with foil, and let rest for 5 minutes. Slice, season with a pinch of kosher salt, drizzle with a bit of charred lemon juice if desired, and serve hot.
- Serve and Enjoy!
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here