This is arguably one of the easiest recipes for venison loin. It’s so simple, I’m not even going to to put the step-by-step directions below like usual. You simply slice the loin into quarter-inch thick steaks, pound them flat with a meat mallet,  marinate in Lawry’s Sante Fe Chili marinade for about 20 minutes, then grill. When you flip the steaks, add a thick slice of pepperjack cheese on top. When the cheese is melted, they’re done.

They don’t take very long to cook, maybe 3-4 minutes per side depending on the thickness. The key to a great steak, like all venison, is to cook it medium-rare, probably more on the rare side.

This marinade also has lime juice, which breaks down the meat fiber and actually begins to cook the meat due to the acid. So you don’t want to marinate these too long.

They can be served as appetizers, or a main dish with some spanish rice and rolls for sides. Total prep and cook time is about 25 minutes.

Enjoy and

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