Grilled Bison Steak in Asian Marinade with Shitake Mushrooms


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Combine all marinade ingredients in blender. Blend until smooth. Put steaks in a Ziploc bag with marinade. Marinade overnight. If you like it spicier, add more red pepper flakes.

Grill BFB bison steaks 4-5 mins each side until desired doneness. Medium rare is best. Let meat rest for 5 minutes. Then slice thin against the grain at an angle.

Top with shitake mushrooms that have been sauteed in butter, salt and pepper. Serve with wasabi mashed potatoes, seasonal vegetables and a glass of merlot.

A great variation is to slice the BFB bison steak in approximately 1/4″ strips, then place in marinade. Place strips in a “S” pattern on a skewer, alternating with zucchini and squash. Grill your shisk-a-bobs until your veggies and meat are cooked.

2-3 lbs BFB Bison Sirloin Tip (You may substitute any BFB bison steak)
1/4 C peeled, chopped ginger
10 cloves garlic
1 C soy sauce
1 C brown sugar
1 C Brut Champagne
1 T hot red pepper flakes
2 T sesame oil
Juice of 2 limes
Shitake Mushrooms

Serves: 4-6
Difficulty: Quick & Easy
Serving Suggestion: As an Entree or on Skewers for an appetizer
Type: Asian
Source: Adam B

Flank Steak, Skirt Steak, Chuck Steak, Flat Iron, Sirloin Tip Steak, Top Sirloin Steak, N.Y. Steak, T-Bone Steak, Rib Eye