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Bison Strip Steaks

Garrett and this easy-to-cook recipe were featured on
Wisconsin Foodie TV

Lean, healthy, grass-fed bison is perfect for this recipe. Eating bison is a great way to enjoy red meat but with significantly lower fat and cholesterol. If you prefer, though, you can substitute beef.

Ingredients:

  • 4 bison steaks
  • 1/3 cup finely chopped fresh rosemary
  • 1/3 cup finely chopped fresh thyme
  • 3 garlic cloves minced
  • 1/8 cup olive oil
  • Pepper
  • Low sodium sea salt to taste

Preparation:
Mix the fresh herbs, garlic, salt and pepper with the olive oil together. Use a little more olive oil if needed.

Coat the four bison steaks with the mixture. Rub the herbs into the meat.

Refrigerate and marinate for at least an hour, preferably overnight.
Take the steaks out of the refrigerator 30 minutes before cooking.
Grill 3-4 minutes per side.

Test internal temperature with an instant meat thermometer—140 to 142 degrees is medium rare.

Flip steaks every minute if you prefer further cooking.
Make sure you don’t overcook bison. The meat is lean and will get tough.


Recipe contest: share your favorite, original, healthy recipe
Since eating right is so much easier when the food tastes great, I've started a reader recipe contest. E-mail an original healthy recipe to me at garrett@gwgswims.com

 

Athletic Foodie




 

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