This might just be the best marinade you've ever tried. The ingredients are simple and perfectly balanced, resulting in melt-in-your-mouth tender, perfectly seasoned steak every time. Although not necessary, marinating a premium cut of steak can amplify its natural flavors and tenderness. It offers a chance to customize the taste, infuse aromatic elements, and keep the meat juicy during cooking, enhancing your overall dining experience.
Marinated Bison Ribeye Steak
Rated 5.0 stars by 1 users
Category
Bison
Cuisine
American
Servings
2
Prep Time
20 minutes
Cook Time
30-40 minutes
How can you go wrong with this classic combination of steak, roasted potatoes, and Caesar salad? It's a timeless trio that never fails to satisfy the most discerning of palates. A perfectly marinated and grilled steak, accompanied by golden and crispy roasted potatoes, all brought together with a fresh and tangy Caesar salad, is a symphony of flavors that embodies comfort and indulgence. Whether you're celebrating a special occasion or simply craving a hearty, satisfying meal, this classic combination is a surefire way to delight your taste buds and leave you craving more.
Ingredients
-
2 Bison Ribeye Steaks
- 3 tablespoons soy sauce
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 1.5 tablespoons dried basil
- 1 tablespoon dried parsley flakes (or a couple of sprigs of fresh including the stems)
- 1/2 teaspoon ground pepper
- A pinch of chili flakes (optional if you like a little heat)
- 2-3 garlic cloves garlic (minced or whole if using a blender)
-
1.5 pounds (about 4 cups) potatoes, chopped to 1” pieces
- 2-3 tablespoons olive oil
- ¼ cup pesto- (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
-
1 large head of romaine lettuce, washed and chopped
- 1/2 cup Caesar dressing (store-bought or homemade)
- 1/2 cup croutons (optional)
- 1/4 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Lemon wedges for garnish (optional)
Steak Ingredients:
Pesto Roasted Potatoes Ingredients:
Caesar Salad Ingredients:
Directions
For the Steak:
Season the steaks generously with salt and black pepper on both sides.
- In a small bowl, whisk all ingredients to combine, or add all ingredients to a blender and blend until smooth and emulsified
- Pour the marinade over the steaks and cover for at least 2 hours. You can also combine the steaks and marinade in a ziploc bag and refrigerate.
- Pull your steaks from the fridge an hour before you plan to grill them to allow them to come to room temperature. This ensures more even grilling.
Preheat your grill to high heat. Sear the steaks for about 3-4 minutes per side for rare- medium-rare, adjusting the time to your desired doneness.
- Remove the steaks from the heat and let them rest with a generous pad of butter on top for a few minutes before slicing. This allows the juices to redistribute throughout the meat, and not run out as soon as you slice.
Pesto Roasted Potatoes:
Preheat your oven to 425°F (220°C).
In a large bowl, toss the potatoes with the pesto, olive oil, salt, and black pepper until they are well coated. Spread the potatoes in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for about 30-40 minutes or until they are crispy and golden brown, flipping them halfway through for even cooking.
- Remove the roasted potatoes from the oven, sprinkle with fresh parsley, and toss lightly.
Caesar Salad:
In a large bowl, combine the chopped romaine lettuce, parmesan, bacon bits and Caesar dressing. Toss until the lettuce is well coated.
Add the croutons just before serving. Toss again to combine. Season with freshly ground black pepper to taste
Assemble the Meal:
Slice the rested steak into thin strips.
- Arrange the steak slices on a plate alongside a portion of roasted potatoes and a generous serving of Caesar salad.
Garnish the Caesar salad with extra Parmesan cheese and croutons, if desired. Serve immediately with lemon wedges for an extra burst of flavor.
