Whisk together and marinade. Put steaks into mixture and coat. Allow to marinate for about an hour in the refrigerator in a plastic sealed bag or covered dish.  Grill or broil until rare to medium rare. (Best not to overcook bison steaks or they will be tough.)

Mix ingredients together in bowl. Season two bison (buffalo) steaks on both sides with the seasoning. Put steaks into mixture and coat. Allow to marinate for about an hour in the refrigerator in a plastic sealed bag or covered dish.  Grill or broil until rare to medium rare. (Best not to overcook bison steaks or they will be tough.)

The amounts may be doubled but keep the garlic the same.  Do not add any salt to the marinade and do not salt the meat until ready to grill. This marinade may be used for any cut of steaks.

Ingredients

2 tablespoons chopped fresh garlic (6 large cloves)
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons soy sauce
1/3 cup oil (can use sunflower, olive, or vegetable oil)
1/2 teaspoon fresh ground black pepper (or to taste)

Directions

1. Mix all the marinade ingredients together in a bowl.
2. Pour over steaks.
3. Cover tightly and place the steaks in the refrigerator for minimum 4 hours or (even better) for 24 hours.
4. Remove the steaks from the fridge.
5. Bring the steaks up to almost room temperature before grilling.
6. Season steaks with steak seasoning or seasoning of choice, if desired.
7. Grill for 6-12 minutes turning 3-4 times or until desired doneness.
8. Before serving let the steak rest for 5 to 10 minutes after removal from grill. This gives it time to reabsorb moisture.

Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)