London Broil
11/2-2 pound venison steak
Marinade:
1/4 cup canola oil
1/4 cup lemon juice
2 tablespoons soy sauce
2 teaspoons sugar
2 garlic cloves, crushed
Place steak in a shallow, nonreactive dish. In mixing bowl, whisk marinade ingredients together; pour over steak. Cover and refrigerate for 4-8 hours, turning occasionally. When you are ready to cook, prepare grill for direct medium heat; lightly oil grate. Drain steak, discarding marinade; place on grate over heat and cook until desired doneness is reached (12-14 minutes), turning once. Allow steak to rest for 5 minutes to redistribute juices before slicing thinly across the grain. 4-6 servings.