Orange Marinated Bison Tri-Tip

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Fun fact: my dad’s a butcher & my step dad is Argentine… So girl knows how to grill. This bison tri-tip is medium rare perfection & bursting with flavor! I’m a big fan of focusing on what I CAN eat, and really enjoying it. A beautiful piece of meat is no exception.
Orange Marinated Bison Tri-Tip

Orange Marinated Bison Tri-Tip
Serves 3
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
623 calories
12 g
188 g
36 g
60 g
12 g
317 g
2496 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
317g
Servings
3
Amount Per Serving
Calories 623
Calories from Fat 319
% Daily Value *
Total Fat 36g
55%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 188mg
63%
Sodium 2496mg
104%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
9%
Sugars 7g
Protein 60g
Vitamin A
2%
Vitamin C
42%
Calcium
7%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5lb bison tri tip
  2. *note you can also use grass fed beef tri-tip, I like bison because it's often a more affordable grass fed option!
  3. 1 large naval orange
  4. 3 tbsp coconut aminos
  5. 1 tbsp garlic powder
  6. 1 tbsp coarse sea salt
  7. 2 tbsp olive oil or lard (I use fatworks) + more for basting
  8. 1 small onion
Instructions
  1. Place tri tip in a bowl or container.
  2. Peel and slice an onion.
  3. Rub meat down with fat.
  4. Sprinkle tri tip with salt and garlic powder all over.
  5. Squeeze orange in to bowl, add coconut aminos, then onion.
  6. Toss and mix, rubbing down meat.
  7. Cover and place in fridge for an hour (or until you’re ready to cook, even overnight).
  8. Remove meat from fridge at least 30 minutes prior to cooking.
  9. Heat one side of your grill to 450F.
  10. You're going to grill it a few minutes on each side of the meat, once it begins to cook it will get it's triangle shape and have three sides.
  11. Place tri-tip on the hot side and brush with fat.
  12. Close lid and cook for 6 minutes.
  13. Turn it to the second side.
  14. Brush with fat again, and close the lid, cook for another 6 minutes.
  15. Turn over to the third side and cook for 3 minutes.
  16. Move to cold side of the grill, opposite the side that was turned on.
  17. Lower the heat on the side that is on to low.
  18. Let it sit for 10 minutes. Turnover.
  19. Remove from grill.
  20. Let it sit another 5 minutes before slicing.
  21. We had this with sliced radishes tossed in olive oil & fresh mint.
  22. Delectable.
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calories
623
fat
36g
protein
60g
carbs
12g
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The Castaway Kitchen http://thecastawaykitchen.com/