1/4 cup brown sugar
1/4 cup molasses
3 tablespoons soy sauce
2 tablespoons rice vinegar
5 cloves garlic, peeled and smashed
1 tablespoons peeled and chopped fresh ginger
1 tablespoons chili powder
1/4 tsp freshly ground black pepper
2 bison coulotte steaks
In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
Place bison coulotte steaks in the marinade and turn until completely coated.
Let marinate for about 1 hour, covered, turning the steak occasionally.
Preheat grill to medium-high heat and brush with canola
Place the steaks on the grill (do not discard the marinade) and cook until desired degree of doneness is reached (medium-rare is recommended), about 5 minutes per side, depending on the thickness of the steaks.
Remove steak from the grill and let rest for 10 to 15 minutes before slicing against the grain.
Transfer the marinade and any juices collected from the cooked steaks to a small saucepan.
Bring to a low boil and let cook for about 10 minutes.
Serve with the steak.