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<blockquote data-quote="sure shot" data-source="post: 57126" data-attributes="member: 2612"><p>This is one of my favortites for deer steaks or tenderloin.</p><p></p><p>1/2 cup olive oil</p><p>1/4 cup worcestershire sauce</p><p>1/4 cup Dale's steak marinade</p><p>1 tablespoon balsamic vinegar</p><p>1 tablespoon garlic powder</p><p>1 teaspoon Montreal steak seasoning (spicy)</p><p>1/2 teaspoon ground thyme</p><p>1/2 teaspoon ground celery seed</p><p>1/4 teaspoon black pepper</p><p>1/4 teaspoon cayenne </p><p>1/4 teaspoon Kosher salt</p><p></p><p>Combine all ingredients in a 1 gallon zip lock bag shake well. Marinate 6 to 8 hours. Preferable 24 hours (much better)Turn bag to mix every couple hours. Set up carcoal grill for direct high heat grilling. Throw on a few mesquite wood chips (I use a hand full) Grill steaks 3 minutes a side for med. rare with the grill covered for smoke retention. Serve with grilled corn and green beans.If using a thick back strap when cooking time will be longer wrap in bacon.</p></blockquote><p></p>
[QUOTE="sure shot, post: 57126, member: 2612"] This is one of my favortites for deer steaks or tenderloin. 1/2 cup olive oil 1/4 cup worcestershire sauce 1/4 cup Dale's steak marinade 1 tablespoon balsamic vinegar 1 tablespoon garlic powder 1 teaspoon Montreal steak seasoning (spicy) 1/2 teaspoon ground thyme 1/2 teaspoon ground celery seed 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1/4 teaspoon Kosher salt Combine all ingredients in a 1 gallon zip lock bag shake well. Marinate 6 to 8 hours. Preferable 24 hours (much better)Turn bag to mix every couple hours. Set up carcoal grill for direct high heat grilling. Throw on a few mesquite wood chips (I use a hand full) Grill steaks 3 minutes a side for med. rare with the grill covered for smoke retention. Serve with grilled corn and green beans.If using a thick back strap when cooking time will be longer wrap in bacon. [/QUOTE]
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