Ingredients:
4 Six Ounce Bison Steaks
1/2 Cup Of Pompeian Red Wine Vinegar
1/4 Cup Italica Extra Virgin Olive Oil
2 Large Minced Garlic Cloves
1 Tablespoon Of Fresh Ground Black Pepper
1 Teaspoon Of Fine Ground Organic Sea Salt
1 Teaspoon Of Dried Rosemary
1 Teaspoon Of Dried Thyme
Information:
Serving Size 6
322 Calories Per Serving
20 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to take out a large plastic ziplock bag, and then add in the red wine vinegar, extra virgin olive oil, minced garlic cloves, ground black pepper, organic sea salt, dried rosemary, and dried thyme. Next add in the bison steaks, and zip the bag shut. Squish around the ingredients a bit, so that your steaks are evenly coated with the marinade mixture. Moving forward, next place the bag in the refrigerator to chill for roughly two whole hours. Once your marinade time elapses, fire up the grill to medium high heat, and then grill your steaks for about five minutes per side. Tent your bison steaks with aluminum foil for another 5 minutes which will allow the juices to permeate the steak. Serve the steaks hot off the grill, with a nice caesar salad. We hope that you have enjoyed this recipe, please be sure to check out our many other barbecued steak recipes. If you haven't done so already, please bookmark our website, as we will continue to update our website regularly with new recipes.
