Bacon-Wrapped Bison Ribeyes | Midwest Living
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Bacon-Wrapped Bison Ribeyes

Bacon-Wrapped Bison Ribeyes

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  • Makes: 4 servings
  • Prep 25 mins
  • Marinate 2 hrs to 4 hrs
  • Roast 25 mins
  • Grill 10 mins

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Bison meat is redder than its beef counterpart, with a flavor similar to lean beef. We put it in a rich marinade, then cooked it on the grill for this recipe.

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.
  2. For marinade: 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

  1. 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.

Nutrition Facts

(Bacon-Wrapped Bison Ribeyes)

Servings Per Recipe 4, vit. A (IU) 194, Fat, total (g) 24, carb. (g) 22, vit. C (mg) 24, pro. (g) 59, iron (mg) 8, sodium (mg) 2136, fiber (g) 2, cal. (kcal) 552, calcium (mg) 61, sat. fat (g) 7, chol. (mg) 164

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