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Bison Strip Steaks
Higher in protein and leaner than beef, Bison meat is a nutrition-packed item to feed your family. This Bison NY Strip Steak is firm, lean and flavorful. Known for its marbling, tenderness and flavor, the New York Strip Steak will nourish your family with great taste.
Master Chef Choice
Bison Strip Steaks
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Grilled Bison Strip Steak with Endive and Beets
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
1/4 cup crumbled feta cheese
4 tsp white-wine vinegar
3/4 tsp dry mustard
1 small shallot, minced
1 tbsp minced fresh parsley
3/4 tsp kosher salt, divided
3/4 tsp freshly ground pepper, divided
1 tbsp and 2 tsp extra-virgin olive oil, divided
2 small heads Belgian endive
1 15-oz can baby beets, drained
1 lb. bison New York strip steaks, trimmed of fat and cut into 4 portions
Preheat grill to high.
Place skewers in water to soak.
Place cheese in a bowl and mash it until creamy.
Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
While whisking, slowly add 1 tablespoon oil until blended.
Cut each Belgian endive head in half and then core and quarter each piece.
Thread endive chunks and beets onto skewers.
Lightly cover vegetables with 1 1/2 teaspoons of oil.
Massage steaks with 1/2 teaspoon oil.
Sprinkle 1/2 teaspoon salt and pepper on steaks and vegetables.
Grill steaks 3 to 4 minutes per side for medium-rare.
Grill vegetable skewers 5 to 7 minutes, turning often, until the endive is wilted and lightly charred.
Transfer steaks to a plate to rest for 5 minutes.
Serve the steaks alongside the skewers with the sauce.
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