Recipe Finder:

Check out our most popular categories:

Bacon-Wrapped Bison Ribeyes

Rated :

by 1 person

Comment

Makes: 4 servings Prep: 25 mins
Marinate: 2 hrs to 4 hrs
Roast: 25 mins at 450°F
Grill: 10 mins

View Nutrition Facts

Ingredients

4 bison ribeye or beef tenderloin steaks, cut 1 inch thick (8 to 10 ounces each)
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons ketchup
2 teaspoons snipped fresh thyme
1 clove garlic, minced
1/4 teaspoon dry mustard
4 teaspoons Montreal Steak Seasoning (McCormick®) or your favorite steak spice rub
8 slices hickory-smoked bacon, partially cooked
Oven-Roasted Fingerling Potatoes (recipe follows)
Blue cheese dip or salad dressing
1 large green onion, cut into thin, bias-slices
Fresh thyme or oregano sprig (optional)
Montreal Steak Seasoning (McCormick®) or your favorite steak spice rub (optional)
FireLake Steak Sauce® or your favorite steak sauce

Directions

1. Trim silver skin from bison. (If using beef, trim fat from steak). Place meat in a resealable plastic bag set in a shallow dish.

For marinade:

2. In a small bowl, combine soy sauce, olive oil, ketchup, snipped thyme, garlic and dry mustard. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain meat, discarding marinade. Sprinkle 4 teaspoons Montreal Spice over surface of meat; rub in with your fingers. Wrap the edge of each steak with 2 slices of partially cooked bacon, securing ends with wooden toothpicks.

3. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F degrees ). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)

4. Serve steak with the Oven-Roasted Fingerling Potatoes. Top potatoes with dip or dressing and green onions. If you like, garnish steak with a thyme or oregano sprig. Serve with additional Montreal spice, if you like, and steak sauce. Makes 4 servings.

Oven-Roasted Fingerling Potatoes

Ingredients

12 fingerling potatoes, halved or tiny new potatoes
2 tablespoons herb oil or olive oil
2 tablespoons Montreal Spice

Directions

In a greased 9x9x2-inch baking pan, place fingerling potatoes, halved (small, long and finger-shaped potatoes) or tiny new potatoes, halved (about 1 pound). In a small bowl, combine herb oil or olive oil and Montreal Spice (McCormick®). Drizzle over potatoes, tossing to coat. Bake in a 450 degree F. oven 25 to 30 minutes or until potatoes are tender and brown on the edges, stirring once.