The value of grilled buffalo
The meat we often refer to as buffalo is actually American bison, one of the most nutritious red meats you can choose. I love grilled buffalo for it’s bold gamey flavor as well as all the libido-supporting nutrients it offers. Bison is a great source of lean protein. According to Berkeley Wellness, it is also a good source of Omega 3 fatty acids, which have the ability to elevate mood. And this red meat is rich in libido-supporting nutrients including zinc, iron, B-12 and magnesium. Bison even made our list of the 10 best foods for men.)
This recipe is my alternative to grilled steak for a cookout with friends. I love the intensity of flavor and I like the fact that it feels lighter than beef. This is a meal that I find energizing–perfect for a party.
I love serving it with asparagus when it’s in season. Asparagus, also an aphrodisiac, has a pronounced herbal note that pairs well with the char of grilling and the vaguely metallic tang of red meat. But you can serve it with whatever is fresh and in season. You can also pair it with any potato or whole grain side dish you’d serve with a beef filet.
Grilled buffalo steak is a little trickier to cook than beef. But follow my instructions below for a perfect, succulent steak.
This recipe is a great substitute for a classic grilled steak for anyone looking to eat a more healthy meat. Buffalo is highly nutritious and low in fat. But because of its low fat content, you have to watch it carefully on the grill so as not to dry it out.
- 1 pound Bison Shoulder Steak 2 pieces, s, or other lean cut
- 2 Tbsp Dijon mustard
- Juice of half lemon
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 tsp fresh cracked black pepper
- 6 Branches fresh thyme whole
- 2 cloves garlic peeled and cracked
Whisk together all marinade ingredients except the thyme branches and garlic.
Place the steaks in a shallow glass or steel container. Place the thyme branches on top and a cracked garlic clove on each steak. Cover with the marinade. Rub in on both sides until well coated. Cover and hold in the refrigerator for at least one hour, up to 4 hours. Allow to sit at room temperature for 15 minutes prior to cooking.
Heat grill to medium-high and brush grill grates (or grill pan) with canola or grape seed oil before placing the steaks on the grill. Remove any thyme and garlic stuck to the meat; season with salt and more pepper if desired.
Grill on medium-high heat 2 minutes then turn the steak (on same side) 90 degrees to create grill marks. Cook another 2 minutes then turn 90 degrees again; cook 2-3 more minutes (for medium-rare – 3-4 minutes longer if medium is desired).
Remove the steak(s) from the grill and allow to rest on a cutting board for at least 10 minutes before cutting.
Slice ½ inch slices, across the grain and present over your choice of vegetable or whole grain side dish.
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