Archive for the ‘Buffalo Steak Recipes’ Category

Ingredients

1/2 lb.  buffalo Steak
2 T. lemon juice
1 clove garlic, minced or pressed
2 T. salad oil
1 tsp. ground ginger
1 T. instant minced onion
2 T. brown sugar
1/4 tsp. pepper
2 T. soy sauce 

Directions

Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over steak, cover and refrigerate for 6 hours or till next day. Lift steak from marinade and drain briefly (save marinade). Place on barbecue and cook for 6 minutes, turning once and basting with reserve marinade.

Ingredients

1 1/4 lbs. buffalo Steak cut in strips
1-10 oz. can mushrooms
1/4 tsp. (pepper
1 lb. tomatoes
1 tsp. salt
2 T. molasses
1 or 2 green peppers sliced
3 T. soy sauce
1 large onion sliced
1-10 oz. can green beans

Directions

Place bison strips, flour, salt and pepper in cork pot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high for 1 hour, then low for 7- 8 hours. Serve with rice.

Ingredients

2 pounds of buffalo flat iron steaks
1 tablespoon ground paprika
2 teaspoons salt
1 teaspoon chipotle chile powder
2 teaspoons chili powder blend
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

Directions

Combine all seasonings and spices. Rub the steaks all over with the seasonings, wrap in plastic or put in a food storage bag. Refrigerate for 2 hours. Grill over high heat for 4 to 6 minutes on each side.

Ingredients

1 can (14 1/2 oz) beef broth
1/3 c. balsamic vinegar
1/3 c. reduced sodium soy sauce
3 cloves garlic, minced
1/2 c. finely chopped onion
3 T. Dijon mustard
1 T. Worcestershire Sauce
1 bay leaf
1 t. dried basil
1/2 t. each dried oregano, thyme, and sage
1/4 t. black pepper
1 lb.  buffalo flank steak

Directions

Combine broth, vinegar, soy sauce, garlic, onion, mustard, Worcestershire Sauce, and all seasonings in a sealable plastic food storage bag. Seal and shake to mix. Place steak in bag and marinate in the refrigerator for 1 to 8 hours.

Remove meat from marinade and broil 5-6 inches from heat source, about 3 minutes per side (rare) or 4 minutes per side (medium). Remove meat, place on a cutting board and let set for 10 minutes.

Thinly slice across the grain on the diagonal. Use meat for fajitas, salads, Philadelphia cheese steak sandwiches, etc.