Recipes/Steaks
GRILLED BISON STEAKS
Rub your favorite 6 oz. cut of Bison Steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (3250) for the following times, depending on thickness:
1" thick -- Rare: 6-8 minutes Medium: 8-10 minutes
1 1/2" thick -- Rare: 8-10 minutes Medium: 10-12 minutes
2" thick -- Rare: 10-12 minutes Medium: 14-18 minutes
TIPS: Steaks recommended for grilling/barbecuing include Tenderloins, Rib Eyes, and New York Strips. Lesser quality Bison Steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison Steaks taste best when grilled too rare or medium (still pink in the center). Cooking time is important to avoid overcooking.
BISON KABOB
- 1 lb Bison Sirloin Steak
- 2 Medium Zucchini or Yellow Squash
- 1 Large Red Bell Pepper
- 1 Large Onion, quartered
- 8 Mushrooms
- 8 Cherry Tomatoes
MARINADE:
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Vegetable Oil
- 1 Cup Dry White Wine
- 2 Cloves Garlic, minced
Cut Bison Sirlion into 1 1/2 inch cubes & place in a glass bowl. Combine marinade ingredients & pour over cubed Bison. Cover bowl with plastic bag to marinate. Cut Squash & Red Bell Pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion & mushrooms on each of 8 skewers, ending each skewer with a Cherry Tomato. Grill covered 4-6 inches above mediium hot coals for 8-10 minutes, turning occasionally & brushing with the remaining marinade mixture. Serve on a bed of rice. Serves 4. Per serving of marinated meat: 273 calories; 15.7 g fat; 70 mg cholesterol; 546 mg sodium.
