Monday, September 12, 2011

Bison Flank Steak

It's almost the end of grilling season, and with all this rain, I don't feel like I have gotten everything out of it that I could. In July, I grilled nearly every dinner, but rainy August was definitely more of a mixed bag. I still had a few things left I needed to grill before it was too late, or too cold really. One of them was Bison. I am already a huge fan of the bison burger, but the past few times I have been at Whole Foods, I noticed they had other cuts, and that they looked tasty. My only other experience with bison, was brought back from a hunt, and it did not smell so great (it tasted fine though), so I was a little timid. One day, the boyfriend went to Whole Foods without me, and he came home with a beautiful bison flank steak. It was perfectly lean looking, and did not smell out all! Once it was grilled up, it tasted amazing, and I'm pretty sure you could serve it and no one would know they weren't eating beef. So, step outside your comfort zone, for a delicious and lean dinner!


Marinated Bison Flank Steak:
1/4 cup of red wine vinegar
2 tbsp of good balsamic vinegar
2 tbsp of Worcherstershire Sauce
1 tbsp of soy sauce
1 tsp of dijon mustard
2 garlic cloves, smashed
1/2 tsp of red pepper flakes
salt, pepper
1 bison flank steak, about 1 lb.
Olive oil

In a small bowl combine the vinegars, Worcestershire sauce, soy sauce, and mustard. Season a bison flank steak (or a beef one) with salt and pepper. Put in a plastic bag and pour in the vinegar mixture, add the red pepper flakes and garlic. Seal the bag and shake until the steak is coated. Refrigerate overnight. Pre-heat the grill. Remove the steak from the marinade and run with a little bit of oil. Cook for about 4 minutes on one side, and then flip and cook for an additional 3-4 minutes, for medium rare. Let stand 5 minutes before serving. To serve, slice against the grain.

Happy Eating.


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