Tuesday, May 25, 2010

Grilled Southwest Bison With Red Pepper And Green Onion Butter

I watched a show on the Food Network that featured a bison farm. The farmers extolled the virtues of bison, noting its leanness, low fat and cholesterol content, as well as its excellent flavor and lack of hormones and antibiotics. Basically, bison meat was superior to the beef produced by agribusiness in every way.

Well, I finally had a chance to grill some bison and I have to tell you that it was awesome. I was so impressed with how tender and flavorful it was. Just amazing. I rubbed the steaks with a Southwest Rub (the recipe is found elsewhere on this blog), grilled them, then topped each one with a compound butter that featured red pepper flakes and green onion. (That recipe is also found on this blog.)

Grilled Southwest Bison With Red Pepper And Green Onion Butter

Bison steaks, 4-6 ounces each

1. Rinse steaks in cool water and pat dry with paper towels.

2. Rub steaks with a rub of your choice. I prefer my own Southwest Rub. Let steaks rest for 30 minutes to allow them to come to room temperature.

3. Heat a grill pan over high heat. Grill steaks, turning once for about 2 1/2 to 3 minutes on each side.

4. Allow to rest for a few minutes, then top with Red Pepper And Green Onion Butter and serve.

I found that a 4 ounce steak can be very filling. Because the meat is so lean, a 4 oz. portion is an excellent main dish.

Mmm...bison steak and Southwest Rub

1 comment:

  1. Licking my chops remembering the bison! Savor the flavor! Yum!