Posts Tagged ‘marinade’

2  Tablespoons Balsamic Vinegar
2  Tablespoons Worcestershire Sauce
2  Tablespoons Olive Oil
2  Tablespoons Soy Sauce
2  Tablespoons Dijon mustard
1 Teaspoon ground black pepper
1 Teaspoon Garlic Powder
1/2 Teaspoon Cayenne Pepper
20 cloves garlic, finely chopped
pinch thyme if desired

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.)

This marinade will produce the most tender and not to mention the best tasting bison steak. It’s enough for up to four steaks about 1-1/2-inches thick–just remember to bring the steaks to almost room temperature before grilling. This will relax the meat fibers, making for a more tender, juicy steak.

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.