Grilled Elk Marinade

Combine the canola oil, finely chopped onion, freshly squeezed lemon juice, Worcestershire sauce, soy sauce, garlic powder, and a pinch of pepper in a small bowl, stirring until all the ingredients are well incorporated.

Next, place an elk steak in a large zip-top bag and pour the marinade mixture inside. Make sure to coat the steak evenly with the sauce, then remove any excess air and seal the bag. Refrigerate for at least 4 hours, turning the steak occasionally to ensure even marination.

Before grilling, preheat the grill to medium heat and lightly brush the grill grate with oil. This will prevent sticking and promote even cooking.

Remove the steak from the marinade, discarding the excess sauce. Place the steak on the preheated grill and cook for approximately 5 minutes per side, or until it reaches a minimum internal temperature of 140 degrees F (60 degrees C). Use an instant-read thermometer to check the internal temperature, as this will ensure the steak is cooked to a safe and suitable level of doneness.