Bison Satay with Grilled Peach BBQ Sauce
Prep Time: 15 minutes (and overnight marinating time) | Cook Time: 2-3 minutes per side | Total Time: 17-18 minutes (and overnight marinating time) | Serves: 2-4
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
These bison satay skewers with grilled peach BBQ sauce are the speediest, stickiest, sweetest, and spiciest you’ll ever experience. The grilled peach BBQ sauce is heavenly enough that want to use it on all our bison steaks! Don’t skip the overnight marinating time - it’s crucial for both tenderness and maximizing flavour when using our Inside Round.
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Directions
- Use a sharp knife to slice the bison steak into long, thin slices. Pro Tip: Only defrost the steak partially for easier slicing.
- Put all the ingredients for the marinade in a bowl, and whisk to combine. Pour over the slices of steak, and toss with your hands to thoroughly coat. Cover and refrigerate overnight.
- Take the slices of steak and ribbon them on metal or wooden skewers. Preheat grill to high heat (500-550°F). Grill skewers over direct heat for 2 minutes per side. Remove from the heat and allow to rest.
- Meanwhile, spray or brush the peaches on the cut side lightly with avocado oil. Grill over direct heat (with your grill still at 500-550°F) for 2-3 minutes on the cut side before flipping and grilling for another 1-2 minutes. Remove from the heat, and allow to cool.
- Add the peaches to a high speed blender along with the remaining ingredients, and blend for 1-2 minutes until completely smooth.
- Top with chopped cilantro and cashews, and serve with the BBQ sauce.
More Bison-on-a-Stick recipes:
Ingredients
226g (8oz) Inside Round Bison Steak
1/2 inch fresh ginger, grated
1-2 cloves garlic, finely minced
1 tbsp (15ml) Calabrian chili paste (or 1 tsp (5ml) crushed red pepper)
1 tbsp (15ml) honey
1 tbsp (15ml) tamari
Zest and juice of one orange
Garnish: chopped cilantro and cashews
Hot Honey Grilled Peach BBQ Sauce:
Avocado oil spray
2 peaches, halved
2 tbsp (30ml) honey
1/2 cup (120ml) apple cider vinegar
2 cloves garlic
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) hot sauce
1 inch fresh turmeric (for colour, or 1/2 tsp (2.5ml) dried turmeric)
Salt and pepper to taste
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