Steaks in a spicy marinade on the grill

Even a vegetarian will change his faith for these steaks! Prepare them in nature, in honor of the first summer trip!

Ingredients

• a kilogram of moose loin striploin steaks;
• 3 tablespoons of honey;
• 70 milliliters of vegetable oil;
• 1 tablespoon apple cider vinegar
• 1 teaspoon of cumin;
• ½ teaspoon red hot ground pepper;
• salt and black pepper to taste.

Directions

1. Place the steaks to defrost on the bottom shelf of the refrigerator for 10-12 hours. Leave the vacuum packing so that the elk meat does not lose juices.
2. Start making the marinade. If you have thick honey, microwave it, it will take 30-40 seconds at medium power. Combine honey with vegetable oil, vinegar, red pepper and caraway seeds. Stir until smooth.
3. Dry the steaks with a disposable towel. Combine salt and black pepper in a small bowl. Rub the spices on each side of the meat. Place in a cooking bag for pickling. If this is not the case, an analogue made of dense cling film is suitable.
4. Pour the marinade to the meat. Rinse gently so the steaks are completely covered in the sauce. Tie a bag, leave to marinate for 10-12 hours in the refrigerator. Turn over 3-4 times so that the meat does not sit on one side and is evenly saturated.
5. Remove the steaks 30-40 minutes before cooking to warm them at room temperature. Meanwhile, light up the brazier, light the coals. Wait for a light gray coating to appear. Spread the coals in an even layer to create an even heat. Place the steaks on the wire rack so that they do not touch each other. Cook for 4-5 minutes on each side. Measure the internal temperature - it should reach 52 ° C.
6. Please note that the meat will be red inside, this is a feature of the game. Do not try to bring it to absolute roast, otherwise the elk will lose its tenderness and juiciness. Remove steaks, cover with foil, leave to rest for 5-7 minutes.
7. Serve with your favorite sauces, fresh tortillas, vegetable snacks - with red wine.