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.