Bacon-Wrapped Bison Ribeyes

Bison meat is redder than its beef counterpart, with a flavor similar to lean beef. We put it in a rich marinade, then cooked it on the grill for this recipe.

Recipe from Midwest Living
Bacon-Wrapped Bison Ribeyes
SERVINGS
4
PREP TIME
25 mins
Ingredients
  • 4   bison ribeye or beef tenderloin steaks, cut 1 inch thick (8 to 10 ounces each)
  • 1/4  cup soy sauce
  • 2   tablespoons olive oil
  • 2   tablespoons ketchup
  • 2   teaspoons snipped fresh thyme
  • 1   clove garlic, minced
  • 1/4  teaspoon dry mustard
  • 4   teaspoons Montreal Steak Seasoning (McCormick®) or your favorite steak spice rub
  • 8   slices hickory-smoked bacon, partially cooked
  •  Oven-Roasted Fingerling Potatoes (recipe follows)
  •  Blue cheese dip or salad dressing
  • 1   large green onion, cut into thin, bias-slices
  •  Fresh thyme or oregano sprig (optional)
  •  Montreal Steak Seasoning (McCormick®) or your favorite steak spice rub (optional)
  •  FireLake Steak Sauce® or your favorite steak sauce
Oven-Roasted Fingerling Potatoes
  • 12   fingerling potatoes, halved or tiny new potatoes
  • 2   tablespoons herb oil or olive oil
  • 2   tablespoons Montreal Spice

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Directions
1. 
Trim silver skin from bison. (If using beef, trim fat from steak). Place meat in a resealable plastic bag set in a shallow dish.
For marinade:
1. 
In a small bowl, combine soy sauce, olive oil, ketchup, snipped thyme, garlic and dry mustard. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain meat, discarding marinade. Sprinkle 4 teaspoons Montreal Spice over surface of meat; rub in with your fingers. Wrap the edge of each steak with 2 slices of partially cooked bacon, securing ends with wooden toothpicks.
2. 
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F degrees ). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)
3. 
Serve steak with the Oven-Roasted Fingerling Potatoes. Top potatoes with dip or dressing and green onions. If you like, garnish steak with a thyme or oregano sprig. Serve with additional Montreal spice, if you like, and steak sauce. Makes 4 servings.
Oven-Roasted Fingerling Potatoes
1. 
In a greased 9x9x2-inch baking pan, place fingerling potatoes, halved (small, long and finger-shaped potatoes) or tiny new potatoes, halved (about 1 pound). In a small bowl, combine herb oil or olive oil and Montreal Spice (McCormick®). Drizzle over potatoes, tossing to coat. Bake in a 450 degree F. oven 25 to 30 minutes or until potatoes are tender and brown on the edges, stirring once.

nutrition information

Per Serving: cal. (kcal) 552, Fat, total (g) 24, chol. (mg) 164, sat. fat (g) 7, carb. (g) 22, fiber (g) 2, pro. (g) 59, vit. A (IU) 194.36, vit. C (mg) 24.21, sodium (mg) 2136, calcium (mg) 60.58, iron (mg) 7.93, Percent Daily Values are based on a 2,000 calorie diet
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