MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE
Steps:
- Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
- In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
- In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
- Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
- Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
- Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.
AWESOME STEAK MARINADE
I created this marinade on a whim one day and it was delicious! We usually use it on porterhouse steaks, but I'm sure it's interchangeable. This recipe is more than enough for two large steaks, but can be increased or decreased as needed.
Provided by KCHASE
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
Nutrition Facts : Calories 405.7 calories, Carbohydrate 80.5 g, Fat 11.6 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 3827.2 mg, Sugar 50 g
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
MARINATED BISON/BUFFALO STEAKS WITH SAUCE
I have never cooked bison before. My husband had buffalo burgers once and loved them. The local supermarket is selling loads of different wild game so I bought some bison steaks to try.
Provided by The Flying Chef
Categories Wild Game
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
- The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
- Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).
- Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
- For the sauce.
- Heat olive oil in a pan, add shallots and saute until soft. Add wine, vinegar, stock, sugar and reserved marinade. Cook until mixture is quite hot, mix a small amount of water to cornflour. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.
- I served mine with mashed sweet potatoes and garlic buttered vegetables.
- To serve slice steaks into strips and arrange on plate and pour sauce over.
BISON / BUFFALO POT ROAST
This recipe is from "Alberta Bison" - we don't just have good beef here! If you haven't tried bison (buffalo), you really should. It has a wonderful taste and it's not gamey at all. My oldest Son actually prefers buffalo burgers over beef burgers and I really like them as well. I see no reason why this wouldn't work with beef. The cooking time completely depends on how you like your meat done; I used the lesser time. Enjoy!
Provided by Nif_H
Categories Wild Game
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
- This recipe can be made using any "cut" of Bison Roast.
BISON STEAKS WITH MUSHROOM SAUCE
We absolutely love bison! Since it is a rare treat, we prefer simple sauces that showcase the flavor of the bison. This is perfect for a romantic dinner :)
Provided by noway
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season bison steaks with salt and pepper, to taste.
- Heat oil in a skillet over high heat.
- Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
- *Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
- When bison is done cooking, remove from skillet and keep warm.
- Add mushrooms, butter, and garlic to meat drippings in skillet.
- Cook about 5 minutes at medium high heat.
- Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
- Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
- Top steaks with mushroom sauce and enjoy!
Nutrition Facts : Calories 170.8, Fat 13, SaturatedFat 4.6, Cholesterol 15.3, Sodium 63, Carbohydrate 6.7, Fiber 1.3, Sugar 2.4, Protein 4
MARINATED BISON/BUFFALO STEAKS WITH A PEPPERCORN SAUCE
I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.
- Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
- Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
- Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare.
- If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
- If you want to serve it over mushrooms, here are the amounts you will need.
- 500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc. whatever is available.).
- 2 Tablespoons Butter.
- 1 Clove garlic, crushed.
- 11/2 Tablespoons fresh parsley, finely chopped.
- In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
- To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.
ELK STEAKS WITH GREEN PEPPERCORN SAUCE
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat.
Provided by Jim Weller
Categories Elk
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim any visible fat from the steaks.
- Combine the garlic and oil.
- Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper.
- Grill or broil about five-six minutes per side, depending on the heat level of the grill.
- Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready.
- GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
- Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min.
- Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min.
- Remove from heat, stir in peppercorns and correct sea soning.
- Drizzle sauce over steaks.
- Serve at once.
Nutrition Facts : Calories 157.4, Fat 9.3, SaturatedFat 1.7, Cholesterol 2.5, Sodium 323.3, Carbohydrate 6, Fiber 0.4, Sugar 3.2, Protein 1.3
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