Bison Steak Images

And here are my pictures from my Soy Marinaded Bison Steak recipe this weekend. Soon I will post the images from Bison Burgers last night. Enjoy!

Buffalo Burgers with Pickled Onions and Spicy Red Pepper Sauce

Tonight I feel like celebrating...and It's just my good fortune that Chicago has had weather in the 70s for the last few days so I'm going to take full advantage of this natural oddity and grill out with some friends tonight. So it;s going to be this fantastic Bison Burger recipe for dinner tonight. I can't wait!

Ingredients
For sauce

• 1 red bell pepper
  
• 1/2 cup low-fat buttermilk dressing
  
• 1 small garlic clove, chopped
  
• 1/4 teaspoon hot Spanish smoked paprika
  
• 1/4 teaspoon salt
  
  For pickled onions
  

• 2 small red onions
  
• 1/2 cup cider vinegar
  
• 1/4 cup sugar
  
• 1 teaspoon salt

For burgers

• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 Buffalo Burgers
• 4 Large Hamburger Buns

Directions
Make sauce:
Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks. Grill burgers: Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill buns , turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on buns topped with sauce and onions.
Source:Buffalo Burger Recipe

Grilled Buffalo Steak with Radicchio and Beet Skewers

I love cooking big game meat. Bison (better known as buffalo) is higher in protein, and lower in cholesterol than pork, chicken or beef. Buffalo steaks are just as tender and flavorful as their beef brothers, but with a whole lot more nutrition to offer! Try this recipe on for size, and don't tell your family it's bison. Watch their reactions, I bet no one will suspect they are eating healthier!

Ingredients

• 1/4 cup crumbled goat cheese or feta cheese
  
• 4 teaspoons white-wine vinegar
  
• 3/4 teaspoon dry mustard
  
• 1 small shallot, minced
  
• 1 tablespoon minced fresh parsley
  
• 3/4 teaspoon kosher salt, divided
  
• 3/4 teaspoon freshly ground black pepper, divided
  
• 5 teaspoons extra virgin olive oil, divided
  
• 2 small heads radicchio
  
• 1 (15 ounce) can baby beets, drained (the liquid can be reserved for Pickled Eggs)
  
• 1 pound buffalo New York strip steaks cut into portions

Recipe Directions:
Preheat grill to high. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside. Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper. Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.
Source:Buffalo Steak Skewers Recipe

Seared Buffalo Salad

If you are looking for a super healthy dinner tonight, this recipe is for you! Bison is a great source of protein and has very little cholesterol. Of all the meat you can purchase, Bison is probably the most healthy for you. It also helps that it is just as flavorful as beef. This great bison salad recipe is my favorite! It's also good with a grilled and cut up rib eye steak.

Ingredients

• 1 ounce cellophane noodles, cut into 4-inch lengths
  
• 1 (1/2 pound) buffalo strip steak
• Salt and freshly ground pepper
  
• 3 1/2 tablespoons olive oil
  
• 2 tablespoons sherry vinegar
  
• 1/2 pound radishes, cut into matchsticks
  
• 2 large scallions, cut lengthwise into 2-inch-long strips

Recipe Directions:
In a medium bowl, cover the noodles with warm water and let stand until pliable, about 20 minutes; drain. Bring a medium saucepan of water to a boil and add the noodles. Cook, stirring, until Al Dente, about 1 minute. Drain the noodles in a colander, lifting them every few minutes to dry them. Season the buffalo with salt and pepper. Heat 1/2 tablespoon of the oil in a small skillet. Add the steak and cook over moderately high heat until well browned and rare in the center, about 3 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes. In a small bowl, combine the remaining 3 tablespoons of olive oil with the sherry vinegar and 1/4 teaspoon each of salt and pepper. Thinly slice the steak crosswise across the grain. Stack the slices and cut the meat lengthwise into thin strips. In a bowl, toss the steak strips with the radishes, scallions and noodles. Add the dressing, toss again and serve at once.
Source:Seared Buffalo Salad Recipe

Balsamic & Black Pepper Crusted Steak

This is an excellent steak recipe Great for New York Strips or Filet Mignon! I recently tried this with a combination of Bison (Buffalo) Strip Steaks & Rib Euy Steaks and they were incredible!

Ingredients

• 2 tablespoons molasses
  
• 2 teaspoons balsamic vinegar
  
• 4 Steaks of your choice
  
• Cooking spray
  
• 3/4 teaspoon salt
  
• 3/4 teaspoon black pepper

Directions
Preheat broiler. Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. Broil 6 minutes; turn over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.
Source:Black Pepper