Swanson Natural Bison NY Strip Steak is lean, high in protein and other nutrients, and undeniably tasty. Try a bison steak this weekend, you won't be disappointed. Individually packaged & flash frozen to lock in freshness and flavor.

Even though Bison tastes similar to a high quality cut of beef, Bison stands out as being much higher in nutrition and protein. Buffalo contributes about 69% more iron to your diet than beef; with higher levels of vitamins, minerals, and twice as much Beta-Carotene as grain-fed beef. It's also high in essential fatty acids and has an excellent ratio of Omega-3 to Omega-6 acids. All things considered, it's a perfect way to enjoy the full, rich flavor of beef without the guilt.

Grill

1. Preheat grill on high for 5-10 minutes.
2. Coat steaks with oil to prevent them from sticking to the grill.
3. Cook on the grill for 5 minutes, flip and continue to cook for another 3 minutes.
4. Cook until juices run clear, use an instant-read thermometer to check internal temperature has reached 145 F.

Skillet

1. Coat steaks with olive oil.
2. Heat a large frying pan over medium-high heat until hot but not smoking (about 3 minutes).
3. Place steaks in pan and cook until well-browned, about 3-5 minutes per side for medium rare.
4. Cook longer if you prefer your steaks medium to well-done.
5. Use an instant-read thermometer to check internal temperature has reached 145 F.

* Be careful not to overcook bison. Bison will cook much faster than beef because of its low fat content.

Grilled Bison N.Y. Strip Steaks

Ingredients

• 4 8-oz. Bison N.Y. Strips, 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 1 teaspoon cracked black pepper, 1 teaspoon granulated garlic

Cooking Directions

1. Place steaks on a wire rack and allow to warm to room temperature for 30 minutes.
2. Preheat grill on high for 5-10 minutes.
3. Coat steaks with olive oil and season liberally with salt, pepper, and garlic on both sides.
4. Cook for 5 minutes, then flip and cook for another 3 minutes on the other side.
5. Cook until juices run clear. Use an instant read thermometer to check internal temperature has reached 145 F. This is medium-rare, continue to cook if you like your steaks medium to well done.

* Be careful not to overcook bison as it will cook faster than beef, because of its low fat content.