Bison Strip Steak With Red Onion Marmalade
A good strip steak really does not need much to stand out, especially when you are starting with Great Range Bison. This recipe keeps things simple with a perfectly cooked bison strip steak topped with a spicy red onion marmalade that brings just the right balance of sweetness, heat, and rich savory flavor.
As the onions slowly cook down, they become soft, jammy, and packed with flavor, creating a topping that pairs perfectly with the hearty flavor of the bison. A little heat helps cut through the richness of the steak without overpowering it, making every bite feel balanced and full of flavor.
Because bison is naturally lean, strip steaks cook quickly and stay tender when prepared carefully. The clean, slightly sweet flavor of bison works especially well with bold toppings like this red onion marmalade, creating a steak dinner that feels elevated while still being approachable enough to make at home.
Bison Strip Steak With Red Onion Marmalade
Try this tasty recipe from our friends at the National Bison Association.
Ingredients
- 10 oz Bison Boneless Strip Steak
- 4 red onions - medium sized, diced
- 1-1/2 cups sugar
- 2 tablespoons red curry paste
- 1 can unsweetened coconut milk
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh rosemary
Instructions
Steak Directions
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Season Bison Boneless Strip Steak with salt and black pepper generously on both sides.
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Place on heated grill; cook each side for about 5 minutes to achieve a medium rare to medium or to about 130 internal temperature.
Marmalade Directions
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In a sauce pot add olive oil and saute onions, garlic till translucent.
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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.
To Serve
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Place steak on plate, top with the red onion marmalade and serve.
