Beer Marinated Bison Steaks Print Email

4 (8 oz.) Bison Boneless Strip, Rib Eye or Sirloin Steaks
1 (12 oz.) bottle of dark beer
½ cup dark brown sugar, packed
5 tablespoons fresh limejuice
3 tablespoons red onion, minced
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
1½ teaspoons olive oil
1 tablespoon peeled fresh ginger, minced
½ teaspoon Tabasco brand pepper sauce
½ cup white wine
1 shallot, finely chopped
2 tablespoons coarse black peppercorns
1½ cups chicken stock or canned low-salt chicken broth
1½ cups beef stock or canned beef broth
¼ cup whipping cream

To Make Steaks:
Place steaks in a single layer in a glass baking dish.
Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl to blend.
Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours.

For Peppercorn Sauce:
Bring wine, shallots and peppercorns to boil in a medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature)

To Finish Steaks:
Prepare grill (medium-high heat).
Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates and keep warm. Bring peppercorn sauce to simmer and then spoon sauce over steaks.

Chef Forrest Waldo,

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