• 2 Tbs. plus 2 tsp. brown sugar
• 1 Tbs. whole grain mustard
• 2 tsp. white vinegar
• 3/4 onion, finely chopped
• 3/4 bay leaf
• 2/3 cup beer
• 1-1/2 lbs. top sirloin bison steak, 1 inch thick, or NY strip, ribeye or filet

Combine first 6 ingredients in a pan over medium heat. Bring to a boil, reduce heat to low and simmer 10 minutes. Cool completely and pour mixture over steaks. Marinate 1-2 hours in refrigerator, turning steaks occasionally. Barbecue 3-4 minutes per side for medium done meat, or until golden brown on both sides.

Per serving: calories 357, fat 9.8g, 26% calories from fat, cholesterol 146mg, protein 48.4g, carbohydrates 13.7g, fiber 0.6g, sugar 12.3g, sodium 146mg, diet points 8.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 6.8, Fat: 0.4, Sugar: 0.5, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Merlot.