Grilled moose steaks in balsamic

This is a very easy and quick recipe. Its secret is in the presence of three effective ingredients - balsamic vinegar, brown sugar and Worcester sauce. We recommend purchasing a thick and expensive balsamic in a small container. Then, you can even reduce the portion to 1 tablespoon. A thin and economical sauce - either brown or diluted. It will not give the desired degree of saturation.

Ingredients

• 1 kilogram of moose loin;
• 50 grams of butter;
• 50 milliliters of vegetable oil;
• 2 cloves of garlic;
• ½ cup brown sugar
• 50 milliliters of quality balsamic vinegar;
• 1 tablespoon Worcester sauce
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt
• ¼ teaspoon ground cayenne pepper;
• culinary pickle bag with clasp.

Directions

1. Rinse and dry the meat thoroughly. Divide the loin into 4 steaks. Cover and refrigerate.
2. Chop the garlic. Heat vegetable oil in a small skillet or small saucepan over medium heat, then melt the butter, add the garlic and fry for 1 minute.
3. Reduce the heat to a minimum, add sugar and spices to the garlic, add balsamic vinegar, Worcester sauce. Heat and stir the marinade for a few minutes until the sugar is completely dissolved.
4. Remove the saucepan from the stove and let the marinade cool completely. Then pour into a cooking bag, put the meat there, gently mash so that the marinade completely covers the pieces. Close the bag and leave to marinate in the refrigerator for 2 to 12 hours. If possible, turn the bag over so that the meat is evenly soaked on all sides.
5. Cook steaks on a well-heated grill and a clean, oiled wire rack, 5 to 7 minutes on each side. For steaks that are 2.5 centimeters thick, 5 minutes on each side is sufficient for medium-rare cooking at an internal temperature of 60 ° C. For full roasting, the internal temperature of the meat at the end of the grill is 70 ° C.
6. Remove steaks from wire rack, cover with foil, leave for 10 minutes. After that, slice and serve, complementing with fresh pita bread and fresh green salad with vegetables. If desired, you can heat the remaining marinade by bringing it to a low boil and serve as a sauce for dipping meat and bread, or you can simply drizzle this sauce over the steaks.