Posts Tagged ‘Buffalo Steaks’

Ingredients

 2 buffalo steaks (Rib eye, sirloin, or tenderloin)
1 T. olive oil
1/4 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 c. green onions, thinly sliced

Directions

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions is tender. Season with salt and pepper; cool completely.

Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks.

Set oven to BROIL.  Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.
Broil until top side is brown; approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.

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.