Beefalo Teriyaki Steak
Don’t expect to find packages of beefalo on supermarket shelves any time soon, but this hybrid cross of a domestic beef cow and a bison delivers beefy taste in a low-fat, low-cholesterol package. “The cross appeals to those who yearn for a taste of the old West and those who want the advantages [of beefalo] from a health standpoint,” said Eldon Cole, livestock specialist at the University of Missouri Extension.
Ingredients
½ cup soy sauce½ cup water
1 clove garlic, crushed
1 tsp. fresh ginger, crushed
4 Tbsp. sherry or rice wine vinegar
2 lbs. beefalo sirloin steak, ½ inch thick, cut in 4 pieces
Preparation
• Combine the ingredients for the marinade.
• Pour the mixture over the steaks, cover and marinate in the fridge for at least 1 hour.
• Grill to desired doneness.