Marinated Bison Steak

A few years back, during a visit with my brother and his now wife in Texas, they introduced me to Bison meat. I was a little leery of how it would taste or if it was going to be too gamey for me. I was very surprised at how tender it really was. It was so yummy and had almost no fat! For someone following Weight Watchers, you couldn't ask for a better cut of meat. The problem was, I couldn't find them in CT. Recently I came across a packaged brand of Bison medallions at Shop Rite. Not sure all locations have them. They are so delicious and each 6 ounce medallion is only 4 points!



Marinated Bison Steak
Serves 1

1 (6 ounce) Bison Steak Medallion
1/4 cup Mango Teriyaki Sauce (or your favorite flavored teriyaki sauce)
1 large Portobello mushroom cap, sliced
Steamed Broccoli

Place Bison in a resealable plastic bag. Add the teriyaki sauce. Let meat marinate for 30 minutes.

Spray a small skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add the marinated steak. Sear on both sides. Add the sliced portobello. Reduce heat to medium and cook until mushrooms are softened and meat is desired doneness, turning frequently, about 10 minutes for medium well. Serve with Steamed Broccoli on the side.

(This entire dish, with broccoli, is 5 very filling points.)