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Smothered Bison Steak / Chopped Steak Print Email


Marinade:
2 TBS Soy Sauce
2 TBS Olive Oil
1 tsp Minced fresh Oregano, or 1/2 tsp. Dried Oregano leaves
1 tsp Minced fresh Tarragon, or 1/2 tsp. Dried Tarragon leaves
Few drops Tabasco Sauce
Few drops Worcestershire Sauce

2 Bison Steaks (8 to 10 ozs. Each)
or three 6-8 oz bison patties

1/2 lb. Mixed fresh Mushrooms, sliced
2-3 TBS Butter or Olive Oil
Salt and freshly ground Black Pepper to taste
Fresh Oregano or Thyme sprigs for garnish

Combine all ingredients for marinade and marinate steaks for 2 to 3 hours at room temperature. Remove steaks from marinade and pat dry with paper towels. For chopped steak, shape patties tightly, making them flat and well squared on the edges. Brush on to taste with a half batch of marinade.

In large skillet, sauté mushrooms in 2 TBS of butter or oil until tender. Remove from pan and keep warm. Refresh with oil and/or butter and sauté bison steaks or chopped steaks to rare/med-rare. Season with salt and pepper. Serve steaks or chopped steaks over rice, salad or potatoes; smothered with sautéed mushrooms. Garnish with oregano sprigs and serve. Serves 2-4.
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