Ingredients:

Marinade:

1/3 cup sliced green onions
1 1/2 tbsp soy sauce
1 tbsp lemon juice
1 tbsp toasted sesame seed
1 1/2 tsp hot chili sauce with garlic

1 tsp sugar
1 tsp grated fresh gingerroot
4 boneless venison round steaks (4oz each) 3/4 to 1-inch thick
1/4 tsp cornstarch

Directions:

In 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 grid 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-quart saucepan, combine reserved marinade and the cornstarch. Bring to a boil over medium-low heat, stirring constantly. Serve as sauce over steaks.