Deer Backstrap/Loin or Selected Cut of Beef
In a Zip Lock bag combine the following:
Meat of choice (2 or 3 back straps or cuts of steak)
1/4 c. vegetable/canola oil
1/2 c. cornstarch
1/2 c. soy sauce
1 T. Montreal Steak Seasoning
Close bag and mix ingredients together. Place in refrigerator for at least 3-4 hours, mixing occasionally. Remove from bag and grill on low heat directly on surface. Try to time grilling so that the meat is only flipped over one time. Heat thermometer should read at least 135 degrees for rare, higher temperatures for well done. Your choice.
This can be prepared with frozen cuts of meat and allowed to marinate and thaw in the refrigerator at the same time for up to two days.
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