Beer-Marinated Bison New York Strip Steaks

Beer-Marinated Bison New York Strip Steaks
Bison Council

Try these beer-marinated bison strip steaks.

4
Servings
351
Calories Per Serving
Deliver Ingredients

Notes

Serving Size: 21.3 ounces (605 grams)
Prep Time: 20 minutes
Total Cooking Time: 360 minutes

Ingredients

  • Four 8-ounce boneless bison New York strip steaks
  • One 12-ounce bottle of dark beer
  • 1/2 Cup dark brown sugar, packed
  • 5 Tablespoons lime juice
  • 3 Tablespoons chopped red onion
  • 6 cloves garlic, minced
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons whole grain mustard
  • 1 1/2 Teaspoon olive oil
  • 1 Tablespoon peeled fresh ginger, minced
  • 1/2 Teaspoon Tabasco brand pepper sauce
  • 1/2 Cup white wine
  • 1 shallot, finely chopped
  • 2 Tablespoons coarse black peppercorns
  • 1 1/2 Cup chicken stock or canned low-salt chicken broth
  • 1 1/2 Cup beef stock or canned beef broth
  • 1 /4 Cup whipping cream

Directions

Place steaks in a single layer in a glass baking dish.

Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger, and hot pepper sauce in large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours.

For Peppercorn Sauce:

Bring wine, shallots, and peppercorns to boil in a medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 minutes.

(Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature)

To Finish Steaks:

Prepare grill to medium-high heat.
     
Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates and keep warm.

Bring peppercorn sauce to simmer and then spoon sauce over steaks.

Nutritional Facts

Total Fat
17g
24%
Sugar
15g
17%
Saturated Fat
8g
33%
Cholesterol
39mg
13%
Carbohydrate, by difference
37g
28%
Protein
8g
17%
Vitamin A, RAE
260µg
37%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
75mg
8%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
74µg
2%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Niacin
3mg
21%
Phosphorus, P
99mg
14%
Selenium, Se
4µg
7%
Sodium, Na
856mg
57%
Vitamin D (D2 + D3)
1µg
7%
Water
230g
9%
Zinc, Zn
1mg
13%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.