By Seth Fera-Schanes
Spring has arrived and it is time to bring the grill out of storage. The following recipe calls for bison steaks (which can be delivered from FreshDirect or picked up from Whole Foods, Citarella and other specialty retailers around the city. The meat is lean and works really well with this blackening marinade. Serve with a side green-leaf or quinoa salad.
Cook time: 8-10 minutes
Blackening spice – Without salt or sugar
Extra virgin olive oil
4 garlic cloves – chopped
Before cooking, remove steaks and pat dry with paper towels. Allow to sit at room temperature for about 5-10 minutes before cooking.
Grill steaks over high heat for 1-2 minutes per side and then use indirect heat to finish to desired doneness.
Preheat oven to 425 F. In a pan or grill pan, sear steak for 1-2 minutes per side and then finish in the oven until desired doneness.