Striploin steaks are considered by many to be the perfect texture and flavor for grilling. Bison are lean animals with some fat but generally produce lean cuts of meat that should be cooked like any other wild game. Medium-rare will allow the steak to maintain moisture and tenderness.
A Jaccard tenderizing knife is recommended for piercing the meat and cutting the long grains to increase the tenderness. The Jaccard knife will also create holes for the marinade to penetrate.
If you have never tried bison, go to GameKeeper Butchery and order some today. There is a good chance it will be a new favorite.
Steak Marinade Ingredients
- ¼ cup olive oil
- 1 Tbsp Worcestershire sauce
- 2 Tbsp soy sauce
- Juice from ½ lemon
- 1 clove garlic, minced
- 1 Tbsp seasoned pepper such as Hi Mountain Garlic Pepper
1. Combine all ingredients in a zipper bag or plastic container, seal, and shake to combine. Marinate the steaks for 30 minutes to four hours.
2. Heat the barbecue to 400°F, and ensure the grills are clean. Remove steaks from the marinade, allow to drip dry for a couple of seconds, then place them on the grill.
3. Cook the steaks for two minutes, then turn them 90 degrees to create crossing grill marks on the steak’s surface. Turn the steak over and repeat the grilling process. The steak will cook in 8 to 10 minutes, depending on the grill’s temperature and the steak’s thickness.
Blackberry, Red Wine & Balsamic Reduction Ingredients
- 6 oz. blackberries
- ¼ cup of orange juice
- ½ cup red wine
- 2 Tbsp sugar
- 1½ Tbsp balsamic vinegar
1. In a saucepan, add blackberries, orange juice, red wine, sugar, and balsamic vinegar. Use a fork or spoon to mash the berries. Stir occasionally, as the reduction simmers on low heat for approximately 15 minutes.
2. Pour the sauce into a sieve to strain the berry seeds out, and the juice can be returned to the saucepan to simmer for 5 minutes.
3. Set the reduction aside to cool and thicken.
1. Remove the striploin off the grill and cover with foil to rest for five minutes.
2. Cut the striploin into thin pieces across the grain and drizzle with the reduction. For presentation, half the steak can be cut, and the other half left whole to help keep it warm.