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Hickory Grilled Bison

Hickory Grilled Bison Steaks

Hickory Grilled Bison Steaks

Hickory Grilled Bison
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
At the 2013 Inauguration Luncheon President Obama will enjoy his bison steaks flavored with garlic. For FODMAP free dieters, garlic is out! We have substituted chives and cumin to give the steaks a distinctive, yet garlic free, taste.
  • 4 5-ounce bison tenderloin steaks
  • tablespoon extra virgin olive oil
  • 1 teaspoon chives, finely chopped
  • 1 teaspoon cumin
  • 1 tablespoon rosemary, fresh, rough chopped
  • 1 teaspoon cracked black pepper
  • 1 tablespoon kosher salt
  • 1 quart hickory wood chips, for grilling
  1. Marinate bison steaks overnight with oil, chives, cumin, rosemary and black pepper.
  2. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison.
  3. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat.
  4. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling.
  5. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks.
  6. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces.
  7. Remove from grill and allow to rest for 5 minutes prior to serving.
Cook time does not include marinading the meat overnight.

To eat like President Obama, serve with a Wild Huckleberry Reduction Sauce (see our FODMAP recipe in the Sauce Section).

Recipe adapted from the three-course farm-to-table menu created by Executive Chef Shannon Shaffer of Design Cuisine in Arlington, VA for the 2013 Obama Inaugural Luncheon held at the historic National Statuary Hall at the US Capitol.



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