Thursday, September 4, 2008

Bison Steak and Onion Confit on Garlic Toast

Bison, better known as Buffalo is an excellent source of Protein, and lower in fat than Chicken, Pork, or Beef! If you are looking for a satisfying steak without all the cholesterol and fat, Buffalo is the meat for you!

  • 1 pound onions (about 3 medium)
  • 1 teaspoon olive oil
  • 1/3 cup beef broth
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon packed brown sugar
  • 1 whole star anise
  • two boneless buffalo strip steaks
  • 1 teaspoon olive oil
  • 1 garlic clove
  • four 1/2-inch-thick slices country-style bread
Halve onions and cut each half lengthwise into 6 wedges. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in remaining confit ingredients and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more. Discard star anise. Keep confit warm, covered. Preheat oven to 450°F. Trim fat(if any) from buffalo steaks and cut each buffalo steak into 4 equal pieces. Pat buffalo steak dry and season with salt and pepper. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and brown buffalo on both sides, about 3 minutes total. Transfer steak to a roasting pan and roast in middle of oven about 5 minutes for medium-rare. Let steak stand 5 minutes. While steak is roasting, halve garlic clove. On a baking sheet in oven with steaks or in a toaster toast bread until golden brown. Immediately rub toasted bread with cut sides of garlic. Serve steak and onion confit on toasts with roasted beet wedges and garlic-beet purée.

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