10derized Bison Steak - Greek Style

This recipe, which is brought to us courtesy of allrecipes.com, is spinach, feta cheese, and kalamata olives all rolled into a bison steak. It's quick enough for a weeknight dinner, and good enough to serve to dinner guests. The flattening method of the meat has been modified a bit to introduce the 10derizer into the process.

Image of plated greek style bison steak.


  • 1 (1 pound) bison flank steak
  • 3 Tbsp regular olive oil - for the marinade (NOT extra virgin olive oil)
  • 3 Tbsp fresh lemon juice - for the marinade
  • 2 cloves garlic, minced - for the marinade
  • 1 Tbsp chopped fresh oregano - for the marinade
  • 2 tsp regular olive oil (NOT extra virgin olive oil)
  • 2 cloves garlic, minced
  • 1 (6 ounce) package fresh baby spinach
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped and pitted kalamata olives


Using the blade tip of the 10derizer, score the bison flank steak on both sides by making shallow cuts at 1-inch intervals diagonally across the steak in a diamond pattern. Place bison flank steak on a cutting board and use the 10derizer on both sides of the steak until you roughly have an 8x10-inch rectangle about 1/2 inch thick. Place bison flank steak in a resealable plastic bag set in a shallow bowl. For marinade, combine the 3 tablespoons oil, the lemon juice, the 2 cloves minced garlic, and the oregano in a medium bowl. Pour marinade over bison flank steak. Seal bag; turn to coat bison flank steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

For filling, heat the 2 teaspoons of olive oil over medium heat in a large skillet. Cook the 2 cloves garlic in the hot oil for 1 minute. Add spinach; cook and stir for 1 to 2 minutes or until spinach begins to wilt. Drain spinach in a colander, pressing out any excess liquid with the back of a spoon. Coarsely chop spinach. Stir in feta cheese and kalamata olives; set aside.

Drain bison flank steak; discard marinade. Spread filling mixture evenly over bison flank steak to within 1 inch of edges. Starting from long edge, roll up bison flank steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent-cotton kitchen string, tie bison roll at 1-inch intervals. Place bison roll on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the bison roll.

Image of raw bison being rolled with the ingredients.

Roast, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F. Cover with foil; let stand for 10 minutes before slicing. Slice bison roll into 3/4-inch-thick slices.


If you want to grill the Bison Steak:

For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Insert a meat thermometer into the center of the bison roll. Place bison roll on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until thermometer registers 135 degrees F. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.) Cover with foil; let stand for 10 minutes before slicing. Enjoy!