Grilled Black Bear Meat Steak with Cucumber Salad
Black bear meat steaks are full of flavor and perfect for marinating and grilling. And it's hard to resist a cucumber salad to go along with a grilled steak.
Servings: 4 servings
Ingredients
Bear Steak
- 2 pounds bear backstrap, tenderloin, top round, or bottom round steak
Bear Steak Marinade
- ½ cup olive oil
- ⅓ cup low sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- ½ teaspoon onion powder
Cucumber Salad
- 2 cucumbers
- ½ cup yellow onion, sliced
- ¼ cup Hellman's mayonnaise
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh dill, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
Cucumber Salad
- In a large mixing bowl, combine mayonnaise, vinegar, dill, salt, pepper, garlic powder, and onion powder. Stir and set aside while prepping the salad.
- Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and cut into ¼″ slices. Place cucumber slices and sliced onion in large mixing bowl with dressing and mix well until cucumbers are well coated. The salad will stay fresh for up to 3 hours if refrigerated.
Grilled Bear Steak
- Wash bear steak thoroughly to make sure it’s free of hair.
- Place the bear steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- After combining all the marinade ingredients in a bowl or large, sturdy resealable bag, add the bear steaks. Massage to coat both sides and distribute the marinade evenly. Refrigerate for at least 1 hour but no more than 8 hours. Drain the bear steaks in a colander and discard the marinade. Dry both sides of each bear steak thoroughly with paper towels.
- Prepare a charcoal or gas grill for direct-heat grilling over high heat.
- Place the bear steaks on the grill rack over the hottest part of the fire and cook without moving them for 2 minutes. Move the bear steaks after 1 minute if the fire flares. Turn and cook on the other side for 2 minutes more.
- Move the steaks to a cooler part of the grill or reduce the heat and continue to cook until an instant-read thermometer inserted into the bear steak registers 165 degrees F. Transfer to a platter, tent loosely with aluminum foil and let rest for about 5 minutes before slicing and serving with the cucumber salad.
