Grilled Szechuan Steaks

Marinade:

¼ c sliced green onions

1 ½ T soy sauce

1 T lemon juice

1 T toasted sesame seed

2 tsp hot chili sauce with garlic

1 tsp sugar

1 tsp grated fresh gingerroot

4 elk steaks

¼ tsp cornstarch

In a shallow dish, combine all marinade ingredients. Add steaks, turning to coat. Cover with plastic wrap. Chill 30 minutes, turning steaks over once.                                       

 Prepare grill for medium direct heat. Spray cooking grill with nonstick vegetable cooking spray. Drain and reserve marinade from meat. Grill steaks, covered for 10 to 12 minutes, or until desired doneness, turning steaks over once.

Meanwhile, in 1-qt saucepan, combine reserved marinade and the cornstarch. Bring to a boil over medium-low heat, stirring constantly. Serve as sauce over steaks.

Tip: for a more intense flavor, marinade steaks for several hours or overnight.

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