Bison Strip Steak Recipe with Spicy Red Onion Marmalade

Bison Strip Steak With Spicy Red Onion Marmalade

Try this tasty recipe from our friends at the National Bison Association.

Course Main Course
Cuisine American
Prep Time 20 minutes
Total Time 30 minutes
Servings 2
Author Chef Brandt Evans, Blue Canyon Kitchen and Tavern


  • 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


Steak Directions

  1. Season Bison Boneless Strip Steak with salt and black pepper generously on both sides.

  2. 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

  1. In a sauce pot add olive oil and saute onions, garlic till translucent.

  2. 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

  1. Place steak on plate, top with the red onion marmalade and serve.

Start typing and press Enter to search