Now I don't mean to interrupt the telling of classic myth and lore, but all the chatter about antelope and mammoth summoned my appetite. Which is why I'm about to detail a skill many seek to attain and is actually possessed by far too few. Moreover, it is a crucial ability for any well-rounded Barbarian aspirant. And furthermore, this recipe provides you with a good reason to stroll down to your nearest butcher and pick out the most appetizing upside-down-hanging, raw hunk of meat.
the Marinade
1/2 cup of lemon juice
1/2 cup of brown sugar
4 tablespoons of dijon mustard
4 tablespoons of soy sauce
4 tablespoons of olive oil
1/2 teaspoon of pepper
Mix all that together and add garlic to your liking. It may sound like a 19th Century concoction to cure polio, or a green way to lubricate your car engine, but it's actually quite - to steal a word from a friend - robustful. Take my word for it.
the Steak
Marinate the steak for up to a day. The longer it sits, the stronger the flavor. Douse the coals with lighter fluid or crank up the gas, and grill the steak on a medium flame for 8-12 minutes a side, depending on the cut and how you like it cooked. The marinade is enough for a 1 1/2 pound piece of meat, so go nuts. After 20 minutes or so on the grill, hoist a mug of suds and enjoy.
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