Summer is all about keeping things simple and relaxed so take the same approach when planning a barbecue menu. This grilled bison steak recipe requires only 11 ingredients, six of which are used to make a spicy marinade. Grilled fruit chunks add sweetness that complements the fiery taste. This recipe yields four servings and requires 20 minutes of preparation time, at least 12 hours for the steaks to marinate, and 20 minutes on the grill.
Flat Iron Steak ingredients:
• 4 (approximately 1 to 1 ½ pounds) bison steaks
• 1 bunch (about 8) green onions, trimmed
• 2 plums, pitted and cut into wedges
• 2 nectarines, halved, pitted, and cut into wedges
• ½ fresh pineapple, peeled, cored, and sliced
• ½ cup reduced-sodium soy sauce
• 4 garlic cloves, minced
• 1/3 cup hoisin sauce
• 4 tablespoons lemon juice
• 1 tablespoon lemon peel, shredded finely, or 2 stalks of fresh lemongrass
• ¼ to ½ teaspoon crushed red pepper
• Paper towels
• Airtight container
• Large, self-sealing plastic bag
• Basting brush
• Shallow dish
• Meat thermometer
Step 1: Trim lemongrass ends and halve the stalks lengthwise. Remove the outer two or three layers of stalk and discard. Remove the inner stalks and wrap these in paper towels. Refrigerate these to garnish the cooked steaks.
Step 2: Chop 1 tablespoon of remaining lemongrass finely. Combine this with the hoisin sauce, soy sauce, garlic, crushed red pepper, and lemon juice in the bowl. Transfer ½ cup of this marinade to the airtight container and refrigerate.
Step 3: Set the plastic bag in the shallow dish and put the steaks into the bag. Pour in the remaining marinade and seal the bag. Refrigerate for between 12 and 24 hours, turning occasionally.
Step 4: Remove the steaks from the plastic bag and discard the marinade. Allow the steaks to stand for 30 minutes at room temperature.
Step 5: Place the plum, nectarine, and pineapple pieces on the charcoal grill rack over hot coals. Grill covered until the fruit has lightly seared, approximately 4 to 6 minutes. Turn fruit once while grilling and brush with the refrigerated marinade during the last two minutes of grill time. Remove the fruit, place it on the platter, and set it aside.
Step 5: Adjust the grill temperature to medium and put the steaks on the grill rack. Cover, grilling for 15 to 18 minutes to achieve medium rare. Turn once during grilling and brush with the refrigerated marinade during the last two minutes of cooking. A meat thermometer inserted in the center of the steaks should read 145 degrees Fahrenheit. (Cooking time may vary, depending upon the heat of the grill. Go by internal temperature, not cooking time.)
Step 6: Place the green onions on the grill rack and grill for 1 minute, occasionally turning.
Step 7: Slice the steaks into 1-1 ¼ inc cuts and serve them with the onions and fruit. Garnish with the reserved lemongrass.