Emily's Marinated Venison Steaks

Ingredients

• 0.3 teaspoon garlic dried minced
• 1 tablespoon onion dried minced
• 1 teaspoon mustard dry
• 0.3 teaspoon ground pepper black
• 0.5  juice of lime juiced
• 0.5 teaspoon kosher salt 
• 3 dashes pepper sauce hot to taste tabasco® (such as )
• 1 teaspoon pepper flakes red
• 2 tablespoons soya sauce 
• 8 ounce venison steaks 
• 0.3 teaspoon thyme leaves 
• 0.3 cup worcestershire sauce 

Equipment

• bowl
• whisk
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag.
2. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove venison from the marinade and shake off excess. Discard remaining marinade.
5. Cook the steaks 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).