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Bison Steak – the other red meat with a simple herb marinade.
Hi I am Maria and I love to cook. And tonight, I am making Bison. I have some glorious Bison steak in variants, and I am going to make a simple marinade which I am going to put it in for about two hours. And then I am going to grill them to medium rare. I absolutely love Bison. It is much lower in fat, lower in calories than beef. It is really delicious.
So I am going to take half a cup of red wine vinegar. And put right into a ziplock bag and then to this, I am going to add some freshly ground black pepper, and some olive oil, about a quarter of cup of olive oil, and then a couple of cloves of garlic that I smashed up. Get those in there, and a couple of sprits of Rosemary that I am going to take the leaves off. And just put those right in there to make marinade. And I have some—rip it up a little to let the aromatic oils come out sometime and to awesome add to my marinade. And I need a little bit of sea salt and that is about it. Let me get some sea salt and I will use this one. This one is really nice. This is a smooth salt, just about a teaspoon of that, and I am going to squish that all until it makes not bad, add my stakes. Put them in the fridge for about two hours turning them periodically. And I am going to grill.
So, I will just marsh it together, all the marinade ingredients to get the oil in a bit of mix. And then I am going to go ahead and add my Bison Steaks, it looks so good. And I am going to zip this up, let all the air out. And then squish it around so that each of the medallions gets coated with the marinade. Exit the airs out. And now I am just going to let this set in the refrigerator for two hours, turning it every half hour or every hour.
I have preheated my grill at high but I am going to turn it down to medium and I am going to take my Bison steaks out of the marinade. I have got temperature first. I am going to go ahead and put them on the grill. If you want to get the large herbs off because these herbs will burn. So I am just going to take the large bits of herbs that I have put into the meat off and just lay the steak on the grill. I am going to cook this for about five minutes on each side. We want to serve Bison medium to medium rare. All right it is very, very lean and easier to dry, that is why we oiled the marinade and that is why we do not over cook it. So I am going to flip it in about five minutes and then let it cook five more minutes and serve it up with a baked potato and some baby peas.
So there is my Bison steak and I am going to turn it being careful not to tear the meat. And let it grill on the other side for another five minutes. It looks fabulous! And there it is, my beautiful Bison Steak, plated up with a baked potato and some baby peas, petite peas with a little bit of butter. Happy cooking everybody! Bison is so delicious.
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