Bison NY Strip Steak

Staff Writer
Bison NY Strip Steak
Bison NY Strip Steaks with Brown Ale, Ginger Lime Marinade
Bison Council

Bison NY Strip Steaks with Brown Ale, Ginger Lime Marinade

The acid in the ginger lime marinade helps to tenderize the bison strip steaks. 

Ready in
20 m
4
Servings
722
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade

  • One 12-ounce bottle of honey brown ale
  • 1 Tablespoon peeled fresh ginger, minced
  • Juice from 2 limes
  • 2 Tablespoons vegetable oil
  • 1/2 medium red onion
  • 6 garlic cloves, chopped
  • 2 Tablespoons whole-grain mustard
  • 2 Teaspoons Tabasco brand pepper sauce
  • 2 Tablespoons Worcestershire sauce
  • 1/2 Cup dark brown sugar, packed

For NY Strip Steaks

  • Four 8-ounce bison New York strip steaks

Directions

For the marinade

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.

For NY Strip Steaks

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!

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.

Nutritional Facts

Total Fat
42g
65%
Sugar
29g
N/A
Saturated Fat
15g
73%
Cholesterol
167mg
56%
Protein
41g
82%
Carbs
39g
13%
Vitamin A
2µg
N/A
Vitamin B12
6µg
95%
Vitamin B6
1mg
48.2%
Vitamin C
15mg
25%
Vitamin E
2mg
8%
Vitamin K
4µg
5%
Calcium
75mg
8%
Fiber
2g
6%
Folate (food)
25µg
N/A
Folate equivalent (total)
12µg
3%
Iron
4mg
24%
Magnesium
56mg
14%
Monounsaturated
20g
N/A
Niacin (B3)
9mg
44%
Phosphorus
383mg
55%
Polyunsaturated
3g
N/A
Potassium
837mg
24%
Riboflavin (B2)
0.3mg
20.1%
Sodium
352mg
15%
Sugars, added
27g
N/A
Thiamin (B1)
0.2mg
15.6%
Zinc
7mg
45%

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