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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.

Source: EatingWell Magazine, July/August 2015


Recipe Summary test

4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.)

Nutrition Facts

about 3 oz. steak
191 calories; protein 25.6g; carbohydrates 1.2g; sugars 0.9g; fat 8.5g; saturated fat 2.8g; cholesterol 69.1mg; vitamin a iu 49IU; vitamin c 0.5mg; folate 8.5mcg; calcium 20.2mg; iron 1.6mg; magnesium 22.4mg; potassium 338.5mg; sodium 133mg; thiamin 0.1mg; added sugar 1g.

3 1/2 lean meat, 1/2 fat