Beer-Marinated High Plains Bison NY Strip
Beer-Marinated High Plains Bison NY Strip Steak
The beer does wonders for the flavor, and lime juice brightens up each bite. While it’s best to marinate overnight, rest assured 6 hours will get the job done! The peppercorn sauce with shallots and wine is so good you’ll forget it’s a low-calorie bison steak.
- 8 oz High Plains Bison NY Strip steaks
- 12 oz dark beer
- ½ cup dark brown sugar, packed
- 5 tbsp fresh lime juice
- 3 tbsp red onions, minced
- 6 garlic cloves, chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp whole grain mustard
- 1½ tsp olive oil
- 1 tbsp peeled fresh ginger, minced
- ½ tsp Tabasco brand pepper sauce
- ½ cup white wine
- 1 shallot, finely chopped
- 2 tbsp coarse black peppercorns
- 1½ cup chicken stock or canned low-salt chicken broth
- 1½ cup beef stock or canned beef broth
- 1/4 cup whipping cream
High Plains Bison Strip Steaks
- Place bison steaks in a single layer in a glass baking dish.
- Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl to blend.
- Pour marinade over bison steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours.
- Bring wine, shallots and peppercorns to boil in a medium saucepan; simmer until mixture is reduced by half, about 5 minutes.
- Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes.
- Add whipping cream and cook until sauce coats spoon, about 6 minutes.
- (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature)
Finish High Plains Bison Steaks
- Prepare grill (medium-high heat).
- Remove bison steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates and keep warm.
- Bring peppercorn sauce to simmer and then spoon sauce over bison steaks.