Arizona Barbecue Elk Steaks

You are certainly in luck if you have a tender moose steak straight from the grill. Having tasted meat cooked on open coals, you will not regret the time spent.

Ingredients

• 0.7-0.8 kilograms of moose tenderloin (a thick and thin edge, neck is also suitable);
• 100 milliliters of rapeseed oil;
• 1 teaspoon lemon juice
• 1 tablespoon Worcester sauce
• 1 tablespoon of soy sauce
• 1 teaspoon dried garlic
• ½ teaspoon ground black pepper;
• culinary bag with a clip.
• To complement:
• ½ kilogram of fresh tomatoes;
• 50 grams of mayonnaise;
• 2 cloves of garlic.

Directions

1. stir in rapeseed oil, onions, lemon juice, Worcester and soy sauces, garlic powder and pepper. Grind with a blender, continue whisking until the marinade is light.
2. Cut the meat into steaks, to a permissible thickness of 2.5-4 cm.
3. Place the steaks in a bag, fill with marinade, expel air and close the bag with a clip. Mash the bag to distribute the marinade. Send to marinate in the refrigerator. The minimum marinating time is 4 hours, the optimum is 6-8 hours. The bag of meat will need to be turned over several times, so it will not work to complete the preparation from evening to morning, but from morning to evening it is quite, if sometimes you are there, of course.
4. Preheat grill to medium heat, oil the grates. Remove the steaks from the marinade and cook on the preheated wire racks, about 5 minutes on each side.
5. When finished, the steak will feel like hardened. The internal temperature must not exceed 60 ° C. If you did everything correctly, then the thick steaks will be slightly pink on the inside, and the thin ones will be baked completely.
6. Serve salad of tomatoes, grated garlic and mayonnaise dressing, fresh herbs, as well as flat cakes - Uzbek or Armenian thin lavash with grilled steaks. If desired, you can also cook separately the traditional side dish - rice, potatoes, lentils.