Try this tasty recipe from our friends at the National Bison Association.
Season Bison Boneless Strip Steak with salt and black pepper generously on both sides.
Place on heated grill; cook each side for about 5 minutes to achieve a medium rare to medium or to about 130 internal temperature.
In a sauce pot add olive oil and saute onions, garlic till translucent.
Add sugar and coconut milk and curry paste (if you do not like spicy food then do not add curry paste or use 1 tablespoon) and whisk until paste is dissolved. Reduce until you have a thick glaze consistency, fold in fresh chopped rosemary.
Place steak on plate, top with the red onion marmalade and serve.