Archive for the ‘Steaks’ Category

English Steak & Bison Kidney Pie


2 small bison kidneys

3/4 lb round steak

1 cup flour

salt and pepper

1 cup chopped onion

hot water

1 bay leaf

1 tablespoon dried parsley flakes

1/4 cup celery, diced or 1/4 cup celery top

1/2 cup fresh mushrooms, coarsely chopped

1/2 cup carrot, diced

2 tablespoons flour

1 teaspoon flour

1/2 cup cold water

1 pie crust


Remove skin and coarse parts from kidneys if not already done. Wash in salted water.  Mix 1 cup flour with salt and pepper to taste in a plastic bag.  Cut kidneys into one-inch squares and place in bag with flour.  Seal well and shake to dredge.  Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.  Cut the round steak into one-inch pieces.  Heat oil in heavy skillet and brown beef cubes on all sides.   Add onion and kidneys, cooking slowly until brown. Cover meat with hot water, add bay leaf, parsley and celery or celery tops.  Cover tightly and simmer for 1 hour. Remove meat to deep baking dish.  Add mushrooms and carrots.  Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.  Pour over the meat and vegetables and top with pastry crust.  Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.

Grilled Skirt Steak

Bison skirt steak
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoons red pepper flakes
1 garlic cloves, minced
1salt & pepper

1. Marinate the steak in the ingredients above for 2-3hours. 30 minutes prior to grilling, remove steak from refrigerator and let sit at room temperature.

2. Grill to medium-rare (about 2 1/2 min each side). Since the thickness of skirt steaks can vary, make sure that you put the thicker slices on the grill first.

3. Let the cooked steaks rest for 5 minutes. Slice ACROSS the grain into thin slices.

Grilled Lemon Basil Bison Tri-Tip

1 bison Tri-Tip
1 T. lemon zest
1 ½ t. ground cumin
1 t. Kosher salt
1 t. pepper

Fresh Basil Marinade

1 cup Bison broth (beef broth could be substituted)
2 T. Balsamic vinegar
2 T. Olive Oil
2 T. minced fresh Lemon Basil (other fresh basil could be substituted)
1 T. Dijon style mustard
1 t. Sea salt
1 t. pepper


Combine marinade ingredients and whisk until well blended. Place meat in Ziploc with marinade. Place in refrigerator overnight.

Prepare medium-hot grill. Remove bison roast from marinade. Reserve marinade for sauce if desired. Pat roast dry with paper towel. Combine lemon zest, salt, pepper and cumin. Sprinkle then rub over entire roast. Place roast on direct fire (turning over once) until internal temperature reaches 130 to 135 degrees (130 will rise to 135 medium rare, while resting and 135 will rise to 140 and so on) let rest for 10 minutes until desired internal temperature has been reached. Slice in ¼ inch slices across the grain.


Place reserve marinade in sauce pan. Cook until reduced by half. Add 2 T. butter and ¼ cup cream for a zesty, creamy sauce.