Bison NY Strip Steak
Bison NY Strip Steak
The acid in the ginger lime marinade helps to tenderize the bison strip steaks.
Servings
4
servings
Ingredients
- one 12-ounce bottle of honey brown ale
- 1 tablespoon peeled fresh ginger, minced
- juice from 2 limes
- 2 tablespoon vegetable oil
- 1/2 medium red onion
- 6 garlic cloves, chopped
- 2 tablespoon whole-grain mustard
- 2 teaspoon tabasco brand pepper sauce
- 2 tablespoon worcestershire sauce
- 1/2 cup dark brown sugar, packed
- four 8-ounce bison new york strip steaks
Directions
- Whisk brown ale, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger, and Tabasco sauce in large bowl to blend. Place thawed strip steaks in a shallow baking dish. Pour marinade over steaks. Cover tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, turning steaks at least once to fully marinate.
- Preheat cast-iron skillet on high for 3-4 minutes. Cook the first side of the steaks on high heat for 5 minutes and then turn and cook for an additional 3 minutes, reducing heat to medium-high. Remove from pan and let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat. Serve with your favorite side dish. Enjoy!