Grilled Bison Strip Steaks with Sweet and Sour Onions

Serves 4

Bison is lean, high in protein and other nutrients, and outrageously tasty. Grill some zucchini and corn to serve alongside these strip steaks.

Ingredients

2 garlic cloves, minced
3 teaspoons extra-virgin olive oil, divided
2 bison (buffalo) strip steaks, each about 12 ounces and 1 1/4 inches thick
3 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon fine sea salt
3/4 teaspoon Himalayan pink salt or coarse sea salt
1/2 teaspoon ground black pepper
2 large sweet or Spanish onions, peeled and each cut into 4 slabs

Method

Combine garlic and 1 1/2 teaspoons of the oil; brush all over bison steaks. Let steaks sit at room temperature as you prepare a grill for medium-high heat cooking. In a small bowl, combine vinegar, rosemary, fine sea salt and remaining 1 1/2 teaspoons oil.

Sprinkle steaks with pink salt and pepper; grill, turning once or twice, until they reach desired doneness, 8 to 10 minutes for medium-rare. Brush onion slabs with vinegar mixture and grill alongside steaks, turning occasionally and basting with vinegar mixture, until browned and tender, 10 to 12 minutes.

Transfer steaks to cutting board and let rest 5 minutes. Slice thinly against the grain, transfer to platter or plates, and surround with the onions. If you like, sprinkle a few more pinches pink salt around edges of plates or platter.

http://www.breadandcircus.com/recipes/2720