Rich, lean bison meat takes to the juniper-infused marinade in this easy flank steak recipe. Look for juniper berries in well-stocked supermarkets. If you can't find bison, beef flank steak is an ideal substitute.
Nutrition per serving may change if servings are adjusted.
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
2 tablespoons reduced-sodium tamari
2 cloves garlic, minced
1 tablespoon juniper berries, crushed
1 tablespoon honey
2 teaspoons crushed red pepper
1 teaspoon kosher salt
2 pounds bison or beef flank steak, trimmed
To marinate steak: Combine olive oil, vinegar, sesame oil, lemon juice, tamari, garlic, juniper berries, honey, crushed red pepper and salt in a large sealable plastic bag. Add steak and turn to coat. Refrigerate for at least 4 hours and up to 1 day.
To grill steak: Preheat grill to medium-high.
Remove steak from the marinade about 30 minutes before you're ready to grill. Oil the grill rack (see Tip). Grill the steak, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare, depending on thickness. Let rest on a clean cutting board for 5 minutes before thinly slicing against the grain.
Make Ahead Tip: Marinate steak (Step 1) for up to 1 day.
Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
191 calories;9 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 26 g protein; 9 mcg folate; 69 mg cholesterol; 1 g sugars; 1 g added sugars; 49 IU vitamin A; 1 mg vitamin C; 20 mg calcium; 2 mg iron; 133 mg sodium; 338 mg potassium