23 ratings

Bison Rib-Eyes with Grilled Pineapple and Mango Salsa

Bison Rib-Eye Steaks
Maryse Chevriere

Bison Rib-Eye Steaks

A quick and flavor-packed dish that's perfect for summer barbecues. Simply seasoned, the meat is juicy and tender and pairs well with the smoky-sweetness of the mango salsa. Kick up the heat with extra jalapeños and you've got a winner. 

Click here to see the Beef on Bison story.


  • Salt and fresh black pepper
  • Two 9-ounce bison rib-eye steaks, preferably High Plains
  • ripe pineapple, cored and sliced into wedges
  • 1 champagne or regular mango, peeled and diced
  • 1 jalapeño, chopped finely
  • 1 scallion, light green parts only, sliced thinly
  • 3-4 fresh mint leaves, cut into a chiffonade
  • Juice of ½ lime


Heat the grill or griddle pan to about medium-high heat. Generously salt and pepper the steaks, gently rubbing the seasoning into the meat with your hands. Add to the grill and cook, for about 5-7 minutes on each side or until the internal temperature reaches 110-115 degrees for medium-rare. Remove from the grill and let rest in a warm place for about 10 minutes. 

Meanwhile, throw the pineapple slices on the grill and cook for 3-4 minutes on each side until they've  developed nice grill marks and are tender. Dice about half of the pineapple slices and combine with the remaining ingredients to make the salsa. 

Serve the steaks with the salsa and remaining pieces of grilled pineapple.