Grilled Jerk Bison Steak

This recipe is inspired by Dr. Paul Saladino. It is super easy, super quick, and super delicious with its wonderful combination of flavors. If you are looking for an accompaniment and not wanting the extra carbs or calories, you might want to try Miracle Noodles; a rice like noodle made from the Konjac root, with zero carbs and only five calories. 

Author

Jill O’Brien

Prep Time

10 minutes

Cook Time

4 minutes

Servings

1 to 2

Category

Steaks

Cuisine

Caribbean

Ingredients

• 1 – 8oz. Terres Major Filet
• 1 – Tablespoon olive oil
• 1 – Tablespoon Jill’s Jerk Seasonings (or other like seasoning)
• 4 – slices of fresh pineapple
• 2 – teaspoons honey

Directions

1. Preheat grill to high heat.
2. Rinse the steak under cold water and pat dry.
3. Place the steak and pineapple slices on a platter and drizzle with the olive oil, rubbing into all sides.
4. Season both sides with the Jerk seasonings.
5. Place the bison steak over the hotter part of the grill and the pineapple over the medium hot part of the grill. Close the lid and grill for 1 minute. Repeat with the other side.
6. Turn the steak and the pineapple again and grill for 30 seconds, with the grill lid closed. Repeat this step on the other side of the steak, but leave pineapple.
7. Remove the grilled bison steak and place on a plate. Cover the steak with foil and allow it to rest for 5 minutes. Turn the pineapple slices and grill the other side for an additional minute before removing from the heat.
8. To serve, slice the steak, and cut the pineapple. Season with a drizzle of honey, a sprinkle of the jerk seasonings and/or a pinch of finishing salt. I used both.