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.
Blackened Bison Steaks
Serving size: 4
Prep time: 3-5 hours
Cook time: 8-10 minutes
Ingredients:
6 oz Bison steaks (4)
Blackening spice – Without salt or sugar
Extra virgin olive oil
4 garlic cloves – chopped
Salt
Blackening spice – Without salt or sugar
Extra virgin olive oil
4 garlic cloves – chopped
Salt
Directions:
In a glass container add bison steaks and 2-3 tbsp blackening spice (or enough to ensure all the steaks have seasoning.) Drizzle with extra virgin olive oil to moisten the spice mixture. Add chopped garlic and salt to taste. Roll steaks or put on lid and shake to make sure ingredients are evenly distributed. Place in refrigerator for 3-5 hours.
Before cooking, remove steaks and pat dry with paper towels. Allow to sit at room temperature for about 5-10 minutes before cooking.
Before cooking, remove steaks and pat dry with paper towels. Allow to sit at room temperature for about 5-10 minutes before cooking.
To cook outside:
Grill steaks over high heat for 1-2 minutes per side and then use indirect heat to finish to desired doneness.
Grill steaks over high heat for 1-2 minutes per side and then use indirect heat to finish to desired doneness.
To cook inside:
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.
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.
Be careful and attend to the steaks while they are on the grill or in the oven. They are lean and without excess fat to keep them tender if overcooked.
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Categories: Local Food and Seasonal Ingredients, New York City
