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.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
marinate:
120 mins to 240 mins
roast:
25 mins at 450°
grill:
10 mins
Servings:
4
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Bacon-Wrapped Bison Ribeyes

Ingredients

Ingredient Checklist

Directions

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

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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.

Instructions Checklist
  • 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 Fº). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)

Instructions Checklist
  • 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.

Nutrition Facts (Bacon-Wrapped Bison Ribeyes)

552 calories; total fat 24g; saturated fat 7g; cholesterol 164mg; sodium 2136mg; carbohydrates 22g; fiber 2g; protein 59g; vitamin a 194IU; vitamin c 24mg; calcium 61mg; iron 8mg.

Oven-Roasted Fingerling Potatoes

Ingredients

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Directions

Instructions Checklist
  • 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.

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