Bison skirt steak strips are marinated in a garliclemonoregano mixture grilled on skewers then served with a tangy yogurtcucumber sauce
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 44 mins
Ingredients
Instructions
Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.
For marinade
combine oil
lemon juice
lemon zest
the 3 cloves garlic
the 1 teaspoon salt
the oregano
and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours
trimming as necessary.
For a charcoal or gas grill
place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes
turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes
turning once.) Serve with Yogurt-Cucumber Sauce.
Yogurt-Cucumber Sauce: Combine yogurt
cucumber
green onion
the 2 cloves minced garlic
the 1/2 teaspoon salt
and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.
Tips
* If using wooden skewers
soak in water for at least 30 minutes; drain before using.
Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.