1 pound Bison Sirloin Steak 2 pieces, or other lean cut
For the Marinade:
2 Tbsp Dijon mustard
Juice of half lemon
2 Tbsp Extra Virgin Olive Oil
1/2 tsp fresh cracked black pepper
6 Branches fresh thyme whole
1 tsp rosemary
2 cloves garlic peeled and cracked
Directions: 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 and rosemary 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. Or consider choosing a sweet potato and sauteed green beans in herb-infused olive oil.
Colonial Gardens offers local Bison meat in our Market!
Recipe Inspired from Eat Something Sexy