Grilled Bison Flat Iron Steak with Wilted Wintergreens and Marinated Chili Mushrooms and Peppers
Chef Greg Armstrong
You might have to hunt to find bison, but the flavour and natural health benefits provide rich reward. While both leaner and more flavourful than mainstream beef offerings, bison also carries the benefits of a free-range, non-medicated lifestyle. Take care not to overdo the bison as it serves best when cooked no further than medium rare.
2 tsp (10 mL) minced garlic
2 tsp (10 mL) minced ginger
2 1/2 Tbsp (37 mL) soy sauce
1 tsp (5 mL) sambal oelek
2 tsp (10 mL) organic canola oil
1/4 tsp (1 mL) sesame oil
20 medium-sized mixed mushrooms
1 large red pepper, seeded and cut into 1/4-inch (6 mm) wide lengths
4- to 5- oz (115 to 140 g) bison flat iron steaks
6 cups (1.5L) organic baby spinach
6 cups (1.5L) organic kale
1 tsp (5 mL) butter
Combine garlic, ginger, soy, sambal, canola oil, and sesame in medium bowl. Add mushrooms and peppers and marinate for 1 hour.
Preheat oven to 350 F (180 C). Rub steaks with mushroom marinade. Heat grill pan to medium high. Add the mushroom and peppers and cook until glazed (about 4 to 6 minutes). Keep warm in the oven. In the same pan, cook bison steaks to individual taste (about 4 to 5 minutes per side), and allow to rest before serving.
While steaks are resting, heat pan with a teaspoon of butter. Once melted, add kale and spinach and allow to wilt. Season with sea salt and fresh cracked pepper. Plate wilted greens and top with sliced bison, mushrooms and peppers. Serves 4.
source: "A Healthy Habit", alive #291, January 2007
