Best Greek Stuffed Bison Steak Recipes

Bison Souvlaki Skewers image

Provided by The Bison Council

Time 2h44m

Yield 6

Number Of Ingredients 15

1 ½ pounds bison skirt steak
3 tablespoons olive oil
3 tablespoons lemon juice
3 teaspoons finely shredded lemon zest
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
25 to 30 6- to 8-inch skewers*
2 cups plain Greek yogurt
1 cup peeled, seeded, and diced cucumber
2 tablespoons thinly sliced green onion
2 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon black pepper

Steps:

Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.
For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.
Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.

Greek Stuffed Flank Steak image

Provided by GaylaJ

Categories Steak

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini pepper
2 tablespoons dried breadcrumbs
1/4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh)
1/4 teaspoon salt
1 (1 1/2 lb) flank steaks
1 (14 1/2 ounce) can beef broth
1/2 cup dry red wine
1/2 cup water
1/2 teaspoon dried oregano

Steps:

Combine first 6 ingredients and set aside.
Trim fat from steak.
Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
Spread spinach mixture over steak, leaving a 1-inch margin around outside edges and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
Remove string and cut steak into 8 slices; serve with cooking liquid.

Nutrition Facts : Calories 224.6, Fat 8.1, SaturatedFat 3.2, Cholesterol 57.9, Sodium 502.7, Carbohydrate 12.6, Fiber 1.9, Sugar 1.6, Protein 21.9