We’ve explored Denver, Colorado and its surrounding areas multiple times and each time a bison sighting has eluded us! However, we’ve not left without sampling the areas local cuisine, which includes this bovine. Bison meat is not only flavorful, but healthy. It is lower in saturated fat (when compared to beef) and is a great source of nutrients like zinc, niacin, iron and vitamin B6.
The idea to grill a bison steak was two-part. First, Michael was turning another year older and we wanted to less expensive option that dining out. (Hello! We’re saving for more travel here!) Secondly, I got an intense case of wanderlust as a co-worker of mine just returned from a trip to Colorado and we spent 30 minutes rehashing her explorations. Needless to say – I needed to scratch that travel itch and enjoying a delicious, home-cooked dinner with Michael (for his birthday no less) was just the way to do it!
Before grilling up our dinner I referred to this website for tips and information. Good stuff – check out there FAQs too! The marinade and recipe were adapted from Extraordinary BBQ.
Marinade (Enough for one large steak): Mix all ingredients in a large, gallon Ziploc bag.
- 1 c balsamic vinegar
- 1/2 Worcestershire Sauce
- 2 tbsp extra virgin olive oil
- dash of salt and pepper
- 2 gloves of garlic, minced
- squeeze of 1/2 lemon
Directions:
Mix all ingredients for marinade into large Ziploc bag. Shake to mix. Add meat to bag. Seal and let sit for 30 minutes to 6 hours.
Remove from marinade and place on tray 30 minutes prior to cooking to get to room temperature.
Set up grill for indirect cooking, but use enough coal for searing. Place steak directly above coals.
Sear for 3-5 minutes per side, depending on thickness.
Remove from direct heat, place away from coals and smoke/cook for another 5 minutes until internal temp hits around 130-140 for medium doneness. Cook longer for desired doneness.
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Serve warm, with the sides of your choice and ENJOY!