Recipe: Lyle’s Never Tough; Always Tender Marinade

The cheapest cuts of meat, including bison, can be made into tender deliciousness by way of this easy marinade. Use this liberally on flank steak, tri-tip, chuck-roast cut into kebabs and other cuts you might use for fajitas for bison or beef.  Dave Carter, Executive Director of National Bison Association and a longtime family friend, is a big fan of Lyle’s Juniper & Honey Marinade. Make a triple batch of this and keep in your fridge for use over a month’s time.

Note:  This marinade works beautifully for tofu cutlets, as well.


  • ½ -cup   Extra-virgin Olive Oil
  • ¼-cup    Toasted Sesame Oil
  • ¼-cup    Domestic, ideally local Wildflower or Alfalfa Honey
  • ¼-cup    Fresh lime or lemon juice
  • 4 Tbsp   Crushed Juniper Berries using a mortar and pestle or end of chef’s knife (can find at Savory Spice, Penzey’s or Whole Foods Markets)
  • 3 ea        Cloves Fresh Garlic, minced
  • 4 Tbsp   Tamari or Soy Sauce
  • 1 Tbsp   Red Pepper Flakes
  • To taste Salt & Black Pepper


  1. Combine all of the above ingredients in a large jar until emulsified.
  2. Cover choice of meat cut well with marinade and, ideally, let marinate for at least 12 hours. Roasts and kebabs can be marinated for 24+ hours.
  3. A favorite treatment is to marinate strips of bison cut about 3”-5” long and then skewer them on wood skewers pre-soaked in water, and then quickly grilled over high heat.