This recipe is a great substitute for a classic grilled steak for anyone looking to eat a more healthy meat. Buffalo, also called American bison 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.
Course Main Course
Cooking Style grill
Diet and Health Healthy, low carb, low fat
Prep Time 5mins
Cook Time 15mins
Marinating Time 1hr
Total Time 20mins
Author Annette Tomei
1lbBison Shoulder Steak2 pieces, s, or other lean cut
For the Marinade:
Juice of 1/2 fresh lemon
2tbspExtra Virgin Olive Oil
1/2tspfresh cracked black pepper
6Branches fresh thymewhole
2clovesgarlicpeeled 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.