My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color! Ingredients for Steak: *Serves 4 2 – 14 ounce Wild Idea Buffalo Flank Steaks 1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8. 1 – tablespoon salt 1 – tablespoon brown sugar 2 – teaspoons paprika Ingredients for Salad: 1 – small red onion, diced 1 – cucumber, partially peeled (I use a alternating striping method) & chopped 3 – stalks celery hearts, chopped 2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped 8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice 4 – tablespoons rice vinegar 1 – tablespoon horseradish 2 – teaspoons Worcestershire 1 – slosh hot sauce, or to your liking ½ – teaspoon celery seeds, lightly crushed ¼ – cup olive oil fresh lime wedges sea salt & fresh cracked pepper Preparation: 1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling. 2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours. 3) Add remaining vegetables to the onion/cucumber mix and toss. 4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving. 5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome. 6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper. Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.
Top Sirloins with Champagne Grape Conserve & Blue Cheese
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute. Ingredients for Steaks: 4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak) 2 – tablespoons olive oil 2 –teaspoons kosher or sea salt 2 – teaspoons black pepper Ingredients for Sauce: *Sauce will make enough for 4 steaks. 1 – tablespoon butter ¼ – cup onion, minced 1 – cup champagne grapes ¼ – teaspoon each salt & pepper 2 – teaspoons sugar ½ – teaspoon, fresh rosemary, finely chopped 2 – ounces blue cheese, crumbled Preparation: 1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling. 2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally. 3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices. 4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half. 5) Add remaining grapes and stir in to incorporate. Heat through. 6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated. 7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes. 8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
Steak Tartare
*Adaptation from Anthony Bourdain’s Les Halles During our recent trip to France for Dan’s Wild Idea book tour we dined at many fantastic restaurants. One dish that we noticed served often and in copious amounts, was Steak Tartare. Upon returning to South Dakota I decided to replicate this recipe with 100% grass-fed buffalo sirloins for a delicious, light, and elegant dish. Ingredients: (serves 2 to 3 entree’s or serve as an hors d’oeuvre) 2 – 6oz. Wild Idea Buffalo Sirloin Steaks, slice very thin and coarse chopped (or any of Wild Idea’s prime steaks) 1 – tablespoon Dijon 2 – anchovy filets, minced 1 –teaspoon ketchup ½ – teaspoon Worcestershire sauce 4 – good shacks of hot sauce 1½ – tablespoons olive oil 2 – green onions, finely chopped 1 – tablespoon capers, rinsed 1 – tablespoon tart gherkins, finely chopped 4 – sprigs Italian parsley, finely chopped 8 – grinds black pepper salt to taste 1 – tablespoon, freshly squeezed lemon juice Preparation: 1) Prep and measure all ingredients but steak and lemon juice, and mix together. 2) Add chopped bison steak and mix with your hands to incorporate evenly. Can be made a few hours ahead of time. * We had leftovers the next day and it was still fabulous! 3) Squeeze in lemon juice just before serving and stir into Tartare. Press into molds of desired portion and press tightly into the mold. 4) Invert onto plate, removing the mold. Serve with salad greens, potato chips, toast points, or crackers.
Grilled Steak Tournedos with Sauce Béarnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two! Entree Ingredients: per serving 1 – 5 or 8 ounce Wild Idea Buffalo Tenderloin or Top Sirloin Steak 2 – tablespoon olive oil 2 – teaspoons salt 1 – teaspoon black pepper 1 – organic potato, baked or boiled 3 – spears asparagus, or as many as you like 1 – lemon, quartered Béarnaise Sauce, recipe follows Preparation: 1) Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes. 2) Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned. 3) Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel. 4) To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise. Béarnaise Sauce Ingredients; 3 – egg yolks 1½ – tablespoons lemon juice 1 – tablespoon tarragon leaves 1 – teaspoon black pepper ¼ – teaspoon cayenne pepper, more if desired 1 – stick salted organic butter, melted and still hot 1½ – tablespoon white wine vinegar Preparation: 1) Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick. 2) Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick. 3) When ready to serve, flash blend, adding the vinegar at the end. Season to taste. *Left over Béarnaise Sauce makes a great sandwich spread or crudité dip.
Bison Fajitas
Bison Fajitas (serves 4 to 6) No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole! Seared Buffalo Fajitas Ingredients: 1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips 2 – tablespoons olive oil 2 – bell peppers, seeded and sliced thin 1 – large onion, peeled and sliced thin ½ – teaspoon salt ½ – teaspoon black pepper Accompaniment Ingredients: (as desired) 1 to 2 – tortillas per person, based on size, warmed Avocado, sliced, or guacamole Pico de Gallo or Salsa Sour Cream Shredded Cheese Preparation: 1) In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes. 2) Remove from pan and cover with foil. 3) Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color. 4) Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally. 5) Serve hot out of the skillet with accompaniments. Stewed Buffalo Fajitas Ingredients: 1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips 1 – tablespoons olive oil 1 – 14 ounce can Mexican style, stewed tomatoes 2 – bell peppers, seeded and sliced thin 1 – large onion, peeled and sliced thin ½ – teaspoon salt ½ – teaspoon black pepper Preparation: 1) In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly. 2) Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes. 3) Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color. 4) Serve hot out of the crockpot with accompaniments.
Vietnamese Bison Steak Salad
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4) Dressing Ingredients: 1 – cup fresh cilantro, lightly packed 2 – cloves of garlic, about 1 tablespoon 1 – jalapeno pepper, coarse chopped ¼ – cup pure cane sugar ¾ – cup fresh lemon juice, warmed ½ – cup Asian fish sauce ¼ cup sesame oil Preparation: 1) In a blender, purée the cilantro, garlic, sugar, and lemon juice. 2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed. Salad Ingredients: 1 – 1 pound Wild Idea Buffalo Steak Strips 1 – tablespoon olive oil ½ – small red cabbage, finely julienned ½ – red onion, finely julienned 2 – carrots, finely julienned or use peeler for ribbon effect 1 – yellow bell pepper, finely julienned or zucchini ribbons ½ – cucumber, diced ½ – cup fresh mint, julienned ½ – cup fresh basil, julienned Preparation: 1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours. 2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together. 3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade. 4) Arrange julienned or ribbon vegetables on 4 plates. 5) Remove the bison steaks from the marinade, shacking off the excess. 6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally 7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
Mesquite Grilled Buffalo Tenderloin Steaks
Mesquite Grilled Tenderloin Steaks with Mushroom Compote Life gets busy, and at the end of the day when grilling, I’m a go to, gas grill, kind of a girl. Using mesquite or other hard wood takes a little more time and although not difficult, it is a labor of love. The extra aromatic flavor and elegant smokiness this gives the meat is a special treat, but it’s that – a special treat. As the saying goes, Too much of a good thing, is too much of a good thing”. Mesquite coals, would work for any steak or burger, adjusting time based on thickness or size of cut. Ingredients For Fire: Weber Grill 10 pounds mesquite wood Kindling; pine cones and/or wood shavings Paper Preparation: Open the lower vents of the grill located in the bottom of the grill. Bunch the paper, and place on the lower rack of the grill, top with the kindling, and a few smaller pieces of the mesquite, in a sort of teepee fashion. Light the paper and allow the fire to get going. You may need to blow on the fire a bit to get the mesquite to take. Add 3 to 4 larger pieces to the fire, stacked so air can move in between the wood. When the fire starts to burn down, push the burned wood around and add more wood. Continue repeating this process until you have a nice hot bed of white coals that are still licked with a bit of fire. I added wood four times to achieve this and it took about two hours. Your grill is now ready. Place the top rack of the grill as low and as close to the coals as possible. Ingredients For Steaks: 4 – 8oz. Tenderloin Steaks 2 – tablespoons olive oil 2 – teaspoons black pepper 1 – teaspoon sea salt 1 – teaspoon garlic powder 1 – teaspoon onion powder Preparation: 1) Remove the thawed steaks form package, rinse under cold water and pat dry with paper towels. 2) In a small glass dish or backing pan, mix the olive oil and seasonings. 3) Add steaks to the pan and roll around into the seasoned olive oil. Cover the steaks and allow them to rest at room temperature while you establish your fire. About 2 hours. 4) When your mesquite fire is just right, place the steaks on top of the grill and close grill lid. Grill for 3 minutes then rotate the same side to create a nice grill marking. Cover again and grill for two minutes on the same side, before turning over. Turn steaks, cover and grill for 3 more minutes. 5) Remove steaks from the grill and place them on a plate. Sprinkle a little finishing salt over the steaks and then cover them with a lid or foil and allow them to rest for 3 to 5 minutes. Mushroom Compote Ingredients: ½ – cup sweet yellow onion, finally diced 5 – ounces cremmini mushrooms, finely diced 1 – green onion, green part only, finely minced 1 – tablespoon olive oil 4 – salted tablespoon butter 4 – teaspoon salt ½ – teaspoon black pepper 1 – teaspoon sugar 1 – teaspoon balsamic vinegar Preparation: 1) In a sauté pan over medium high heat, heat olive oil and 1 tablespoon butter. 2) Add the diced onions to the pan and season with salt, pepper, and sugar. …
Panco Crusted Ribeye Chops with Buerre Rouge
This month’s recipe will be enjoyed as our holiday feast. I’ve used our Wild Idea Bone-In Ribeye Steaks for this recipe, which makes for a wonderful presentation. Panco Crusted Buffalo Ribeye Chops with Buerre Rouge (serves 4) Special occasions deserve special recipes. Preparation can be done in advance, which helps when entertaining, or make together with close friends or family. Ingredients for 2 Chops: 2 – 1 lb. Wild Idea Buffalo Bone-In Ribeye steaks 4 – tablespoons olive oil 1 – teaspoon salt 1½ – teaspoon black pepper 14 – tablespoons butter ¼ – cup shallots, minced 1 – teaspoon fresh rosemary, minced 2 – cups red wine, a dark heavy red is best 1 – teaspoon lemon juice 3.5 – ounces chèvre cheese, room temperature * I used a chèvre with herbs & garlic. 1 – tablespoon Dijon 1 – cup panco crumbs Preparation: 1) Remove steaks from packaging and remove bone guard. Rinse steaks under cold water and pat dry with paper towels. 2) On a shallow pan, mix 1 tablespoon of olive oil with 1 teaspoon each salt and pepper. 3) Roll steaks in seasoned oil and rub into meat. 4) Turn exhaust fan on high and heat a large sauté pan over high heat (the hottest burner you have on high heat). Add seasoned ribeye steaks to the pan and sear for 1 and a half minutes on each side. 5) Remove pan from heat, and remove steaks from the pan and transfer to a platter. Place steaks in the refrigerator and allow steaks to cool. 6) Return slightly cooled off pan to medium heat and add 2 tablespoons of butter. Melt butter and add shallots, rosemary and ½ teaspoon of black pepper. Sauté for a few minutes until shallots are tender, stirring occasionally. Do not brown. 7) Add 2 cups of red wine and bring to a boil. Remove from heat and transfer hot wine into a small saucepan. Return wine to stovetop over low heat, simmer until reduced to 1/2 cup. Remove from heat and set aside. Finish sauce when ribeye chops are about to come out of the oven. 8) While wine is reducing, blend goat cheese with the Dijon mustard. 9) Remove steaks from refrigerator and cover generously and equally with the Dijon chevre mixture. Roll coated chops into panko crumbs, pressing lightly into steaks. Set aside and allow to rest at room temperature for 30 minutes. *At this point you could return the prepared steaks to the refrigerator and finish at a later time, removing 1 hour before roasting. 10) Place large sauté pan or shallow rimmed cast iron skillet on the second shelf from the top of the oven and preheat the oven to 475°. 11) In a small bowl melt 2 tablespoons of butter and whisk in 2 tablespoons of olive oil. Brush the top & sides of panko covered ribeye chops with the butter/oil mixture. Pour the remaining butter/oil on the hot pan in the oven. 12) Place un-brushed side of ribeye chops on the oiled hot pan and roast for 5 to 7 minutes, or until bottom is golden brown. Turn ribeye chops over carefully and roast for another 5 minutes or until other side is golden brown. 13) While chops are roasting, return wine to medium high heat and continue to reduce to 1/3 cup. Reduce heat to medium low and whisk in remaining 10 tablespoons of butter, one at a time. Remove from heat. Whisk in lemon juice. 14) Remove browned crusted ribeye chops from the oven and transfer to a platter …
Bison Carpaccio
Bison Carpaccio *pronunciation: car-paht-cho Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining. Ingredients: 2 – 10oz. Wild Idea Buffalo New York Strip Steaks ¼ – cup olive oil 1 – teaspoon salt 1 – teaspoon black pepper 2 – green onions, sliced 2 – tablespoons capers 2 – lemon wedges sea salt and fresh cracked pepper Preparation: 1) Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks. 2) On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes. 3) Turn exhaust fan on high and heat a heavy skillet, over high heat, the hottest heat you have. Place oiled steaks in hot pan and sear for 30 second on each side. 4) Remove steaks from the pan and place on a cutting board. Allow steaks to cool before slicing. Slice steaks into thin slices. 5) To plate, circle sliced onions an inch or two inside the plates parameter and arrange sliced steaks over the onions. Cover with plastic wrap until you are ready to serve. Right before serving, squeeze with lemon wedges and sprinkle with sea salt, a crack of black pepper and capers. Serve with thin crinkle cut potato chips or the thinnest potato chips available. They make for a great vehicle to ones mouth.
Cilantro Skirt Steaks with Roasted Corn Relish
Freshly harvested tomatillos from the Wild Idea Buffalo Garden make our Wild Idea Bison Cilantro Marinated Skirt Steaks super delicious! We’ve done the work for you by pre-marinating this flavorful cut – making it a great, go to dinner item when time is tight. Add a quick sauté of Roasted Corn Relish and grilled potatoes and dinner is served! Cilantro Skirt Steaks with Roasted Corn Relish (serves 4) This flavorful dish is a favorite of mine. The clean citrus marinade flavors compliment the grass-fed bison and the fresh garden vegetables make it a real celebration of the season. It’s quick and easy to prepare, and is as pleasing to the eye as the palate. Serve with grilled/baked potatoes for a complete simple supper. *To avoid fine dicing the vegetables for the relish, you can flash process coarse cut vegetables in a food processor. Ingredients: 1 – 1 lb. Wild Idea Buffalo Pre-marinated Skirt Steak 4 – cups Roasted Corn Relish Halved cherry tomatoes Preparation: 1) Allow packaged steak to rest at room temperature for 2 hours. Remove pre-marinated Buffalo Skirt Steak from package and shake off the excess marinade. 2) Preheat gas grill to high heat, or prepare charcoal or wood fire to amber/white coals. 3) Place steak over the hottest area of the grill and grill steak for 1½ minutes on each side, closing grill lid while grilling. 4) Remove steak from grill and place on platter or cutting board and cover with foil. Allow covered steak to rest for a few minutes before slicing. 5) Slice steak on the bias and top with 1 cup of the Roasted Corn Relish. Garnish with halved tomatoes. Pass remaining relish with meal. Roasted Corn Relish Ingredients: 3 – cups fresh corn kernels, about 4 ears of corn 2 – tablespoons olive oil 1 – red onion, diced 1 – red bell pepper, diced 1 – jalapeno pepper, diced 3 – garlic cloves, minced 2 – teaspoons cumin 1 – teaspoon coriander 2 – limes, juiced, about ¼ cup ¼ cup cilantro, chopped 1 – teaspoon salt Preparation: 1) In heavy or cast iron skillet, over high heat, roast corn in seasoned, dry pan, tossing occasionally until lightly blackened, about 4 minutes. 2) Transfer roasted corn into a bowl. 3) Return pan to burner. Add the olive oil and heat. Add the red onion, peppers, cumin and coriander and sauté for 3 minutes, tossing occasionally. 4) Transfer vegetables into the corn dish and add lime juice and chopped cilantro. Toss to incorporate. 5) Season with salt, adjusting to taste. Serve at room temperature, hot or cold. *If you have left over Roasted Corn Relish, serve over other grilled meats or with tortilla chips. BUY CILANTRO SKIRT STEAKS
Wild Idea Buffalo Kabobs
Wild Idea Buffalo Kabobs (serves 4) Summer is here & it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or have on hand. Kabob Ingredients: 1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces 2 – duo colored bell peppers, cut into meat size pieces 1 – large onion, quartered & separated 12 – cherry tomatoes wooden skewers, soaked in water Marinade Ingredients: ¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime) 2 – tablespoons sugar 1 – tablespoon Emeril’s Essence 1 – teaspoon garlic powder 1 – tablespoon black pepper 1 – teaspoon salt Preparation: 1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan. 2) Mix all marinade ingredients in a blender and flash process to incorporate. 3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed. 4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat. 5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare. 6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes. Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Grilled Hanger Steaks with Green Garlic Butter
Grilled Hanger Steaks with Green Garlic Butter (serves 2 to 3) Ingredients: 1 – 1 lb. Hanger Steak ¼ cup olive oil 1 teaspoon salt 1 teaspoon pepper 1 stick salted butter 4 green onions, chopped green partly only ½ tablespoon black pepper Preparation: 1) Rinse Hanger Steak and pat dry. Using a sharp filet knife run knife along one side of the sinew that runs down the center, creating two filets. Remove sinew from filet that it remains attached to with knife. 2) Rub steaks generously with olive oil, salt, and pepper. Cover and allow to rest at room temperature for 2 hours. 3) For Green Garlic Butter; melt 1 stick butter in pan and add chopped green onions. Allow to heat through for a couple of minutes. 4) Transfer butter to a blender and process until smooth. Place butter in dish and allow to chill, this will allow solids to separate to the bottom and butter to settle on the top. 5) Remove butter from refrigerator and remove solids from butter. Slicing through with a knife works well. 6) Heat grill to high heat, 500° +. Insure grill grates are clean and oiled. 7) Place Hanger steaks on grill and sear for 3 minutes each side, closing grill lid during cooking time. Transfer grilled meat to plate and cover with foil allowing too rest for 5 minutes before serving. Cut into desired pieces. Serve with Green Garlic Butter and *Celery Root Puree. *Recipe included with purchase. Leftover Green Garlic Butter will keep for a couple of weeks in the refrigerator.
Buffalo Parmesan
Buffalo Parmesan (serves 2) Note: My Valentine asked if I could make Buffalo Parmesan for our Valentines dinner, and my answer was, “of course”. I started researching recipes, but they all seemed a bit too heavy for the slightly sweet grassiness of Wild Idea Bison steaks. So I went about piecing a few recipes together to get a true Buffalo Parmesan, without masking the clean flavors of the meat. I prepared the dish using both the 12 oz. Round Heal Steak, which I cut into medallions and lightly pounded out, and also an 8 oz. Tenderloin, which I sliced in half, creating two equal round steaks. Any tender steak cut would work. Adjust pan- frying time based on desired thickness. The late Marcella Hazans simple tomato sauce was the key in keeping the dish light. For best results, purchase high quality canned tomatoes and Parmesan cheese. Lastly for the pasta, I made a Parmesan Pesto and tossed it with the pasta, which coated it nicely and gave the pasta a little crunch while under the broiler. A real restaurant style meal, that is super easy to prepare! Enjoy. Ingredients: For Sauce: 1 28 oz. canned diced tomatoes 1 onion, peeled and cut in half 5 tablespoons butter salt to taste For Pasta: 2 cups (or desired amount) fettuccini, cooked el dente 1 cup pasta water, reserved from cooking ¼ cup olive oil ½ cup grated Parmesan ½ teaspoon salt ½ teaspoon black pepper For Steak: 8 to 12 oz. Bison Steak 1 teaspoon salt 1 teaspoon pepper ½ cup flour 1 egg, beaten ½ cup panko crumbs ½ cup grated Parmesan cheese 2 tablespoons vegetable oil Preparation: 1) In saucepan over medium heat add canned tomatoes, onion, butter and a pinch of salt. Simmer, mashing occasionally for 45 minutes. 2) Remove onion, and season with salt to taste. Set aside or reheat for later use. 3) Boil pasta to el dente, according to directions. Drain pasta, reserving 1 cup of the pasta water. Rinse under cold water and set aside. 4) In a blender or food processor, mix ¼ cup olive oil, Parmesan, and salt and pepper, pulsing until well mixed. Set aside. 5) Arrange top oven rack to the middle of the oven. Preheat broiler to high. 6) Rinse steaks under cold water and pat dry. Cut into desired medallions. Pounding out is optional. Season steaks with desired amount of salt & pepper. 7) Mix panko crumbs and 2 tablespoons Parmesan together. Rub mixture together with your hands to incorporate. 8) Place flour and panko on shallow plates and beat egg. Arrange in order of use; flour, egg, panko crumbs. 9) Heat two tablespoons of oil in heavy sauté pan over medium heat. 10) Dust steaks in flour, dip in eggs and roll in panko crumbs. Place in hot oil and brown on both sides about 30 seconds per side. Remove and set aside. 11) While steaks are cooking, bring reserved pasta water to a boil and add el dente pasta to reheat. Drain again and immediately toss with desired amount of Parmesan Pesto. 12) Twirl pasta with fork and arrange on baking dish, top with steaks and spoon ½ cup tomato sauce over each steak. Divide remaining grated Parmesan over the steaks and place under the broiler. Broil until lightly browned, about 3 minutes. 13) Transfer to plates and garnish with chopped parsley or green onion. For a complete meal, serve with green salad and artisan bread. Finish with something chocolate!
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
(serves 4) The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins. Steak, Marinade & Glaze: Ingredients: 1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast 3/4 – cup pineapple juice 2 – tablespoons soy 2 – cloves garlic 2 – tablespoons brown sugar 2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute. ¼ – cup orange marmalade Preparation: 1. Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months. Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish. In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use. Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting. While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve. Slice steak, serve with bulgur wheat salad and drizzle with orange glaze. Jerk Seasoning Ingredients: 6 ½ tsp. Onion Powder 3 ½ tsp. Salt 2 tsp. Brown Sugar ¾ tsp. Nutmeg ¾ tsp. Crushed Red Pepper ¾ tsp. Ginger ¾ tsp. Cayenne Pepper ½ tsp. Black Pepper ½ tsp. anise ½ tsp. Cinnamon Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag. Bulgur Wheat Salad Ingredients: ½ – cup bulgur wheat ½ – cup water 1 – tablespoon olive oil ½ – of two colored bell peppers, finely diced 2 – green onions, finely slivered 2 – tablespoons cilantro, finely diced Preparation: Place bulgur wheat and water in bowl, cover and let rest for 1 hour. In pan over medium high heat, heat oil and sauté vegetables for 3 minutes. Add softened bulgur wheat to vegetables and toss together to mix and heat. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Bison Tenderloin Steaks at the White House
Because South Dakota bison steaks were the center of the plate for the 2013 Inaugural Luncheon, I was asked by a local newspaper to re-create the Bison portion of the menu. After reviewing the menu and the recipes, I decided to give the whole menu a try. Below are each of the recipes in their original form, with my notes in italics. It was great fun and a wonderful learning experience. I hope you enjoy some of the recipes too and have the opportunity to create your own Inaugural Meal, presidential or otherwise. Cheers! Jill Bison Steaks (serves 4) Due to a blizzard, outdoor grilling was not an option. I prepared steaks as listed below, but replaced minced garlic with garlic powder, because it will burn. I seared the tenderloin steaks in a 500*+ cast iron skillet for 3 minutes each top & bottom, and seared the sides until just brown, about a minute total. Remove steaks and cover, allowing to rest for 5 minutes before serving. I did not use hickory, as indoor cooking did not allow. Although I have not tried hickory smoked tenderloin, with the other flavors would not probably use. Ingredients 4 each bison tenderloin, 5 oz 1 tablespoon extra virgin olive oil 1/4 tablespoon garlic, minced 1 tablespoon rosemary, fresh, rough chopped 1 tablespoon kosher salt 1 teaspoon cracked black pepper 1 quart hickory wood chips, for grilling Preparation Marinate bison steaks overnight with oil, garlic, rosemary and black pepper. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces. Remove from grill and allow to rest for 5 minutes prior to serving. Wild Huckleberry Reduction I made my own demi glace, used blueberries instead of huckleberries (very close to the same), but otherwise followed the recipe. The recipe states to use the blueberries when cooking and when finishing, I used them when cooking, but would add a few at the end for presentation. In making other like fruit sauces, I have found that tarter fruits such as chokecherries or plums, complement the grassiness of the meat a bit better, allowing the real meat flavor to shine through. I would also omit finishing the sauce with butter and chocolate. Although the sauce was very good, I might save it for a fuller bodied roast or cut. Ingredients 4 ounces veal demi glace, can be purchased at gourmet markets or online 1 cup huckleberries, fresh (when in season) or frozen 1 teaspoon bitter chocolate 1/2 tablespoon butter 2 cups port wine 1 cup mirepoix, (medium dice of carrot, celery, onion and leek) 1/2 tablespoon extra virgin olive oil Preparation In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat. Add the port wine, 1 cup of the huckleberries and demi glace allowing this to reduce by half. Strain through a sieve and return to a clean sauce pot. Prior to serving bring sauce to simmer and add the chocolate, huckleberries and butter. Serve Pureed Butternut Squash This dish turned out very nicely. I followed per instructions and seasoned with a little more salt and a squeeze of lemon juice to …
Buffalo Wellington
(serves 6 to 8) The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons. Ingredients: 6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry 1 Tb. olive oil 1 tsp. salt 1 tsp. black pepper 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.) Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.) 4 Tb. butter 1 cup onion, diced 4 medium cloves garlic, chopped ½ cup carrot, shopped and flash processed ½ cup celery, chopped and flash processed 2 cups mushrooms, diced 2 cups mushrooms, sliced 1 tsp. fresh rosemary, minced 2 tsp. dry thyme 1 tsp. salt 1 tsp. black pepper 1½ cup’s dry sherry ½ cup red wine Preparation: Rub individual steaks with olive oil and season with salt and pepper. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan. Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut. Remove from pan, and set aside, loosely covered with saran. Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes. Add chopped mushrooms and continue to sauté for an additional 4 minutes. Fold in remaining sliced mushrooms and sauté for 2 minutes. Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes. Add red wine and simmer until all liquids are gone, but pate is still moist. Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash. Cut puff pastry into squares, roll out lightly or stretch gently with hands. To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours. Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes. Serve with wild rice and Wine Sauce. Ingredients for Marsala or Madiera Sauce: 2 Tb. butter 1 cup sliced mushrooms 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine 2 cups buffalo or organic beef stock 1 Tb. arrowroot Preparation: Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low …
Gangnam Style Buffalo Flank Steak
This recipe was inspired by my new addiction to the “Gangnam Style” dance. The Korean word gangnam, stands for the south side of Seoul, were there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean B.B.Q.), which can be served a variety of ways. Here are two of my favorite renditions. Note: Traditionally the Koreans use high end cuts, but I find that this is not necessary. The flank steak becomes very tender in the marinade. You are going to love this recipe. Get your gangnam on! Ingredients: 2 lbs. Buffalo Flank Steak 1/2 cup Braggs Amino Liquids 2 Tb. Sesame Oil 6 cloves garlic 1 Asian pear, or pear, peeled & cored 4 green onions, chopped 1 tsp. black pepper 2 Tb. sugar 1 Tb. red pepper flake Gangnam Style Lettuce Wraps (serves 8) Instructions: Rinse flank steaks, pat dry and remove any exterior fat. Place flank steaks on cutting board, using sharp knife cut flank steak on the bias into ¼ “ slices. To cut steaks on the bias, tilt your knife to a 45* angle (the top of your knife blade should be at the 10:00 position). Place sliced flank steaks into a non-reactive bowl. Place remaining ingredients in blender and puree. Pour marinade over meat and massage into meat. Cover and refrigerate overnight. Heat a wok to high heat or place a large sauté pan over high heat. Brush pan with a little sesame oil, once hot add marinated meat to pan. Stir meat in a tossing manner while cooking, for 3 to 4 minutes. To Serve: Place meat on platter with leaf lettuce or iceberg lettuce, accompany with warm rice or rice noodles and julienned vegetables of your choice, along with sesame seeds, fresh garlic, grated ginger and red pepper flake. Gangnam Style Buffalo Stew Additional ingredients: 1 quart buffalo broth, (or vegetable or beef broth) 4 cups variety vegetables, chopped (I used, peppers, squash, mushrooms and green onion.) 4 cups cooked rice Instructions: Prepare as above through #4. Pile meat in center of the wok or pan. Add vegetables to pan, circling around meat. Add broth and bring to a boil. Push meat down into broth, cover and simmer for 5 minutes. To Serve: Place ½ cup of rice into bowls and ladle with hot stew. Pass with sesame seeds, grated garlic, fresh ginger and red chili flake.
Grilled Buffalo Steaks
Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill Rinse Wild Idea Bison steaks, and pat dry with a paper towel. Drizzle olive oil on steak and season generously with salt & pepper. Loosely cover and let steak rest at room temperature for 2 hours. For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*. Place steak on grill, close lid and cook for 3 minutes. Turn steak and cook for an additional 2.5 minutes, for medium rare. Remove steak from grill and place on serving plate and cover for 5 minutes. Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious! Wine Pairing: We have the great pleasure of meeting so many great people through WIB. One of our clients, just so happens to be a wine distributor, specializing in French wines from the Madiran & Gaillac Regions. These varietals are not too heavy, with just the right amount of fruitiness, balanced tannins and earthiness. They are also high in “resveratrol” properties! Here are two that compliment buffalo nicely: Madiran, Vieilles Vignes, Chateau Laffitte – Teston 2005 & Domaine de Labarthe – Gaillac 2006
Grilled Buffalo Steak & Potato Salad
Grilled Buffalo Steak, Green Bean & Potato Salad Serves 4 to 6 Ingredients: 2 lbs. Wild Idea Buffalo Steak, marinated, grilled & sliced 2 small or fingerling potatoes per person, boiled until tender, halved or quartered 12oz. Green Beans, steamed till al dente ½ cup Cherry Tomatoes, halved Instructions: Arrange red potatoes, green beans & sliced buffalo steak on plates and drizzle with Rosemary Dijon Lemon Dressing. Serve with crusty Bread. *Optional, to serve warm, add 1 tablespoon of olive oil to skillet over medium high heat. Add potatoes and pan fry until lightly browned. Lightly salt and pepper. *This salad is as pretty as it is delicious, can be served warm or cold and is perfect for anytime of year. Also, asparagus could be substituted for the green beans. Enjoy. Rosemary, Dijon, and Lemon Marinade A delicious marinade for Bison Steaks and Roasts Ingredients: 1 tablespoon Dijon mustard 2 cloves garlic, chopped (1 Tb.) 1½ tablespoon fresh rosemary, chopped fine ½ teaspoon sea salt 2 teaspoons black pepper 1 teaspoon sugar 1/3 cup lemon juice 1/3 cup olive oil Instructions: Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo!
Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
For a Valentines Day treat, try this modern adaptation of an old favorite of mine. This sweet and decadent recipe will be sure to make the evening a special one. Serves 4 This recipe is super easy and most can be made ahead of time. Mole Ingredients: 1 – Tablespoon butter 1 – cup red onion, chopped 1 – clove garlic, chopped ½ – teaspoon each: cinnamon, cumin and fennel ¼ – teaspoon cloves, oregano and black pepper 1 – 15.5 oz. can dark cherries in heavy syrup 1 – 3oz. can roasted green chili’s ½ – cup diced canned tomatoes squeeze of fresh lime 1 – chipotle pepper in adobo sauce 1 oz. 70% dark chocolate In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated). For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets. Ingredients: 2 cups 2% milk 1 cup half and half ¾ cup polenta ½ teaspoon kosher salt 2 oz. Chevre ½ cup fresh cilantro leaves, chopped 1 tablespoons extra virgin olive oil for pan frying In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.) Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown. For Steaks: 4 – 5 oz. Top Sirloin Steaks 1 Tablespoon olive oil ½ teaspoon salt and pepper Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve. To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro. Wine Pairing: 2008 Apothic Red, CA: A blend of three grape varietals, Syrah, Zinfandel and Merlot. The fruity semisweet wine was a nice compliment to the spicy mole. After dinner we enjoyed a Tawny Pork!
Fragrant Stir Fried Buffalo
If you are looking to try out a new take on stir fry, then check out this fresh, fragrant, and light recipe. Not only is it good for you, but it tastes delicious!! Serves 4. Approximately 243 calories per serving, (calories calculated with out rice or noodles). Note: The recipe below is not diet food, but it’s good for you, simple and tasty. Adjust vegetables to your preference. Serving with white rice makes for a prettier plate, but wild rice is healthier, (which Dan thinks taste like dirt), so we compromise and do a mix. Rice noodles are also a nice accompaniment. 1 – 1 lb. Buffalo Steak Strips, rinse and pat dry 2 – Tablespoons Sesame Oil 1 ½ – cup White Wine 1 – Tablespoon Lemon Juice 1 – Tablespoon Asian Fish Sauce 1 – Tablespoon Red Curry Paste + to taste 2 – Teaspoons Brown Sugar 1 – Red Bell Pepper, julienned 1 – Red Onion, julienned 1 – Head Broccoli Florets — about 2 cups 1 – Cup fresh Cherry Tomatoes, halved (or) sub ½ cups chopped Sundried Tomatoes 1 – Cup Basil, julienned Mix together white wine, lemon, fish sauce, curry paste, and brown sugar. Over high heat, heat 1 tablespoon sesame oil in heavy sauté pan or wok. Add Buffalo Steak Strips and flash sauté for 1 minute. Turning to brown. Remove Buffalo to platter and lower heat to medium. Heat remaining oil in same pan and add the pepper, onion, and broccoli. Sauté for 2 minutes. Add wine mixture and tomatoes. Bring to simmer. Add buffalo back to pan and basil. Quick stir to incorporate. Remove form heat and serve immediately. Serve on rice or rice noodles and garnish with fresh basil leaf and lemon wedge. Wine pairing: 2009 Chateau Les Rouilleres Bordeaux, France A dry red with a light fruitiness, compliments the spice in the dish nicely.
Grilled Steak Salad
Serves 4 If you want to try something easy, light, and delicious try out this simple salad recipe. Choose vegetables with the season or to your personal preference. Looks as good as it tastes! For Salad: Ingredients: 1 pound London Broil, Flank or Skirt Steak, rinsed and patted dry 1 Orange or Yellow Bell Pepper, cut into 8 long triangles 1 Zucchini or Yellow Squash – cut into 8 ovals 1 Red or Vidalia Onion, cut into wedges or thick circles 8 stems Asparagus 4 Baby Bella Mushrooms 16 cherry tomatoes Garden Greens or Lettuce of your choice For Balsamic Marinade & Dressing Ingredients: 1 tablespoon lemon juice 3 tablespoons sugar 2 teaspoons black pepper ½ teaspoon salt ¼ cup balsamic vinegar ½ cup olive oil Preparation: Pierce buffalo steak with fine tipped fork, penetrating at an angle. Place prepared steak in quart size bag. Prep vegetables as indicated above and place in gallon sized bag or on non-reactive baking sheet. Mix all marinade ingredients in blender, adding olive oil last, in a slow steady stream. Pour 1/3 of marinade over steak. Seal bag and massage marinade into steak. Refrigerate overnight, resting at room temperature for 2 hours before cooking. Pour 1/3 of marinade over vegetables tossing to coat. Cover with saran or seal. Keep at room temperature until ready to use. Reserve remaining marinade for dressing to toss with greens. Preheat gas grill to high heat. Grill grate should be positioned low to heat. Shake excess marinade from steak over sink and place steak on grill, over high heat. For London Broil; grill 3 minutes on each side for medium rare. Lessen grill time for flank and skirt steaks by 1 minute. Remove steak from grill and place on cutting board. Cover steak tightly with foil, until ready to slice. Reduce grill heat to medium heat. Place vegetables on grill and grill until lightly charred. Turn and repeat process on other side. Toss greens of choice with remaining dressing and pile on center of 4 plates. Slice steak thinly against the grain. Arrange steak slices and vegetables on salad greens. Serve with crusty bread.
Buffalo Fajitas
Serves 4 A great version of this TexMex favorite. This fajitas recipe is fun, easy, and will be a sure hit with the family. Its super quick to prepare and it will be sure to please. INGREDIENTS: FOR FAJITAS: 1 pound Buffalo Skirt or Flank Steak, rinsed and patted dry 1 tablespoon olive oil 1 large sweet onion, cut into strips 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 8 flour tortillas, warmed (best warmed over grill fire) FOR MARINADE: 1 Anaheim chili, roasted and peeled 1 tablespoon garlic, chopped 2 tomatillos, quartered ¼ cup fresh cilantro, packed ½ teaspoon cumin ½ teaspoon cardamom 1 teaspoon salt ½ cup fresh lime juice, (2 limes) 2 teaspoons olive oil *Optional: If you like more of a smoky tomato flavored fajita, add 2 chipotle peppers in adobo sauce to marinade ingredients. I like to do half with and half without. Nice contrast in taste and color! PREPARATON: Mix all ingredients in blender. Place Buffalo steak and marinade in large zip lock bag. Massage marinade into meat. Refrigerate overnight. Let meat rest on counter for 2 hours before cooking. Heat cast iron skillet to medium high heat. Remove steak from marinade and shake off excess over sink. Place steak in hot skillet and sear for 2 minutes on each side. Remove steak and place on cutting board, and cover tightly with foil. Let rest, while sautéing vegetables. Add olive oil to pan and then vegetables. Sauté vegetables until lightly browned, stirring occasionally. Remove pan from heat. Slice seared steak into thin slices, against the grain. Serve with warmed tortillas and pass with desired condiments.
Buffalo Steaks on a Charcoal Grill
Basic how-to instructions for cooking steaks on a charcoal grill. Ideal for: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloin, Sirloin, Bone-in Ribeye, Porter House, T-Bones and Terres Major Filet Some swear there’s nothing like a charcoal grill. We say it’s even better with bison. Rub steaks with olive oil, salt, and pepper or the rub you love. Let them rest at room temperature for 2 hours before cooking. Use a clean grill. Pile coals high in center and allow them to get white-hot. Spread coals evenly with tongs, then place oiled grill grate low and close to coals. Apply prepared steaks and cover with lid, following cooking times below. Steak Cooking Times These guidelines are to medium rare. Adjust time according to steak’s thickness and personal preference. We recommend cooking steaks no more than medium. Thickness First side Second side 1 inch 3 minutes 2 minutes 1½ inch 4 minutes 4 minutes
Buffalo Steaks on a Gas Grill
Basic how-to instructions for grilling steaks on a gas grill. Ideal for: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloin, Sirloin, Bone-in Ribeye, Porter House, T-Bones and Terres Major Filet The above cuts require minimal preparation. Rub steaks with olive oil, salt, and pepper, or the rub you love. Let them rest at room temperature for 2 hours before cooking. Use a clean grill. Preheat grill to high heat and close lid. Temperature should be 500°. Brush grill grate with oil and apply steaks. Close grill lid during cooking. Cover cooked steaks tightly with foil and let rest for 5 minutes before serving. Steak Cooking Times These guidelines are to medium rare. Adjust time according to steak’s thickness and personal preference. We recommend cooking steaks no more than medium. Thickness First side Second side 1 inch 3 minutes 2 minutes 1½ inch 4 minutes 4 minutes
Bison Carpetbag Steaks
Carpetbag Steaks (serves 4) Bison steaks stuffed with oysters, in a light Cajun cream Sauce, are sinfully delicious. Tenderloin or New York steaks work well for this dish. For Steaks: 4 Buffalo Steaks, rinsed and patted dry 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon pepper 3 tablespoons unsalted butter 8 fresh oysters, shucked and coarsely chopped 2 tablespoons fresh squeezed lemon 2 tablespoons shallots, minced ½ teaspoon Tabasco sauce ½ cup parmesan, grated ½ cup dry bread crumbs 2 tablespoons fresh parsley, chopped For Cajun Cream Sauce 1 tablespoon butter 2 teaspoons Cajun seasonings + to taste 1 tablespoon fresh lemon juice ½ cup cream Cajun Seasoning: 4 teaspoons paprika 1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme Mix together and set aside. Keep remaining in sealed container. Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours. Place oysters and lemon juice in bowl and let set for ½ hour. Melt 2 tablespoons of butter in sauté pan over medium high heat. Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes. Add parmesan cheese and fold in to incorporate, allowing to slightly melt. Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste. Stuff pocket of steaks with warm oyster stuffing. In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks. Remove and cover with foil. In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate. Quickly whisk in cream and bring to full heat. Serve steaks atop dirty rice and drizzle all with Cajun cream sauce. Recipe for dirty rice included with purchase. Wine Pairing: A Bordeaux or Pinot would complement nicely.
Citrus Steaks with Winter Squash
I love this low calorie marinade. It is especially a welcome in the heart of winter, with a taste of citrus sunshine in every bite. Perfect on steaks and vegetables, with just the right amount of zing, for a simple, delicious, healthy dinner! Grapefruit, Green Chili and Cilantro Marinade Makes 3/4 cup. Marinade Ingredients: 1 Grapefruit, juiced ½ Jalapeno, seeded 2 Anaheim peppers, roasted, peeled & seeded ½ cup Cilantro, packed 4 fresh Basil leaves ½ teaspoon Salt 1 teaspoon Black Pepper 2 tablespoons Olive Oil Mix all ingredients in blender. Set aside. Other Ingredients: 2 Wild Idea Top Sirloin or Sirloin, Buffalo Steaks ½ cup Marinade 1 Acorn or small Butternut Squash 1 teaspoon Basil Olive Oil ½ teaspoon Salt 1 teaspoon Black Pepper Prepare marinade and place half in a zip-lock bag, reserve remaining marinade for later use. Rinse steaks and pat dry. Place steaks in marinade, seal and massage marinade into steak. Marinate for 6 to 24 hours. Let rest at room temperature for 2 hours before grilling. Cut squash in half and seed. Place squash skin up, on baking dish. Bake at 325* for 40 minutes or until tender. Scoop squash out of skin and place in bowl. Drizzle with olive oil and season with salt, and pepper. Stir to incorporate. Cover to keep warm. Remove steaks from marinade and shake. Preheat grill to high heat. Brush grill grates with oil. Place steaks over high heat and grill for 3 minutes each side (for medium rare) with grill cover closed. Remove steaks from grill and slice. To serve divide sliced steaks and warm squash onto plates. Heat remaining marinade and drizzle over steaks & squash. Serve with green vegetable. 2007 Sean Minor “Four Bears” Napa Valley Cabernet Sauvignon This cabernet has a slightly sweet, cherry and berry jam quality to it. With a hint of spice, soft tannins and light oak, makes this a new cab favorite on my list.
Steak & Green Beans
A favorite dish from my childhood, my mother’s “Steak & Greens Beans”. Made with garden fresh ingredients, makes it better than ever. (serves 4) 4 – 6 oz.Wild Idea Buffalo Steaks or, 1 package Stew Meat, or Steak Strips 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, bell pepper, & garlic to pan, and sauté for 4 minutes. Add the chopped tomatoes, herbs, and stock, and bring to full heat. Add potatoes and steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise meat for 30 minutes. Add green beans, cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!
Steak & Potato Salad
A tasty, grilled, summer potato salad. Perfect for brunch or a light evening meal. (serves 4) Tarragon Vinaigrette Ingredients: 1 – Tb. Butter 1 – Tb. dried Tarragon Leaves, or 2 Tb. fresh ¼ cup Rice or Wine Vinegar ¼ cup White Wine 1 – Green Onion, chopped 1 – Clove Garlic 1 – Tb. Black Pepper ¼ – tsp. Salt Squeeze of fresh Lemon (1 Tb.) Pinch of Cayenne ¼ cup Olive Oil Place butter & tarragon in covered dish and microwave for 30 seconds. Set aside. In blender combine, all ingredients except tarragon butter & olive oil. Mix well. Add tarragon butter, and slowly add olive oil while blender is running. Blend until well incorporated. Set aside. Salad Ingredients: 2 – 6 oz. Bison Eye of Chuck Filet or Sirloin Steaks, halved ½ – Tb. Olive Oil ¼ – tsp. Salt ½ – tsp. Black Pepper 4 – Red Potatoes, boiled and quartered 24 – Green Beans, trimmed & steamed el dente ½ head Butter Lettuce, chopped 4 – Eggs Rinse steaks and pat dry. Cut steaks in half creating medallions. Rub with olive oil and season with salt and pepper. Cover and set aside. Boil potatoes, drain and quarter, and set aside. Steam green beans until el dente and set aside. Toss chopped lettuce with ¼ cup vinaigrette, and divide between 4 plates. Roll potato wedges and green beans in vinaigrette and arrange around lettuce on plate. Heat gas grill to high heat. Grill steaks for 2 minutes each side for medium rare. Poach eggs, just until light film covers yolk. Place steak on lettuce and top steak with poached egg. Garnish with grape tomatoes and drizzle with remaining vinaigrette. Serve with crusty bread. Wine Pairing: Chateau Malbat, Bordeaux – France A blend of Merlot, Cabernet Sauvignon and Cab Franc makes this an easy drinking summer wine. Dry and fruity with a hint of mineral, compliment the tarragon in this dish nicely.
Buffalo Steak Preparations
Premium Steaks: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloins, Terres Major Filet, Eye of Chuck Filet, Bone-In Ribeye, T-Bone, Porterhouse, Hanger Steak The above listed cuts take minimal preparation. For basic grilling, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking. Artisan Steaks: Sirloin Steak, Round Heel Steak, Tri-Tip Steak-Roast Pierce steaks with a fine tined fork and then continue with preparation listed above. Marinading Steaks: Flank Steak, Skirt Steak, Flat-Iron Steak For best results these steaks require marinading. Pierce steaks with a fine tined fork, and place in a marinade to achieve maximum tenderness for 8 to 24 hours. Allow steaks to rest at room temperature for 2 hours before grilling. Shake off excess marinade before cooking. Follow one of the cooking preparations below. Slice thin on the bias. Gas Grilling: Insure grill grate is clean. Preheat grill to high heat and close lid. Temperature should be 500*. Brush grill grate with oil. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving. Char Grilling: Insure grill grate is clean. Pile coals high in center. Allow coals to become slightly white, for hottest heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving. Pan Searing: Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes. Grilling Time: 1/2″ thick: 2 minutes each side for medium rare. 1″ thick – 3 minutes on the first side, and two minutes on second side for medium rare. 1 1/2″ thick – 4 minutes each side for medium rare. Increase or decrease time according to steaks thickness and your personal preference. Temperature Guide–Internal temperatures of meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 150 degrees.
Bison Steaks with Chimichurri Sauce
Serves 4 – Chimichurri Ingredients: 1 cup fresh parsley, coarsely chopped ½ tablespoon oregano ½ tablespoon black pepper ½ tablespoon chili flake ½ teaspoon salt 2 tablespoons garlic 1 teaspoon lemon juice 1/3 cup white wine vinegar 1/3 cup olive oil 1.) Place all ingredients in blender and puree. 2.) Divide Chimichurri sauce, place half in a zip lock bag and reserve the other half to pass with steaks. Serve sauce at room temperature. Bison Steaks: 4- 10oz. bison steaks 1 teaspoon olive oil ½ teaspoon salt 1 teaspoon pepper 1.) Place bison steaks in half of the above Chimichurri sauce, and marinate for 4 to 24 hours. Rest at room temperature 2 hours before cooking. 2.) Remove steaks from marinade and pat dry, discarding marinade. 3.) Rub steaks with olive oil, salt and pepper. 4.) Preheat grill to high heat, and grill steaks for 3 minutes each side for medium rare. Increase cooking time for desired doneness. 5.) Remove steaks from grill. Serve with boiled new potatoes and pass with remaining Chimichurri sauce. Wine Pairing: WA State, Columbian Valley – Chateau St. Michelle, Orphelin – 2005 This is a Rhone style blend, made from 10 varietals, producing a smooth luscious wine. Heavy enough to stand up to a juicy flavorful steak, but without overwhelming the food.