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