Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese and Fresh Sage

Pastured American bison is salted and allowed to air-dry overnight, then rolled in cracked, tri-color peppercorns before being grilled over an open wood fire.  Served over a bed of caramelized onions with crimini mushrooms, melted  blue cheese and fresh sage..

Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese & Fresh Sage

For the Steaks

American bison sirloin steak(s), cut 1 inch-thick
approx. 1 tablespoon coarse sea salt per 8oz steak
approx. 2 teaspoons freshly-cracked black, green and pink peppercorns per steak
peanut oil

Coat both sides of each steak with sea salt, wrap loosely in butchers’ paper and refrigerate.  Remove steaks  from refrigerator, then rub off any remaining salt (the surface should feel dry to the touch).  Coat each steak with cracked pepper and allow to come to room temperature as you prepare the fire.

Once the flames have died down and the embers are glowing red, lightly oil the steaks then grill for about 5 minutes on the 1st side and 4 minutes on the 2nd side for medium rare.  Remove steaks and allow to rest a full 5 minutes before serving on top of sauce.

For the Sauce (inspired by a recipe by Ree Drummond)

2 tablespoons pastured butter
1 tablespoon bacon drippings
1 small yellow onion, halved and sliced
1/2 cup fresh crimini mushrooms, sliced
1 clove garlic, minced
1/3 cup fresh, heavy cream
1/3 cup crumbled blue cheese
1 teaspoon Worcestershire sauce
1 tablespoon fresh sage leaves (substitute 1 teaspoon rubbed sage)

Melt butter and bacon drippings in a heavy skillet over medium heat.  Add slices onions and stir to coat.  Stirring only often enough to prevent burning, cook onions until deep golden brown, about 30 minutes.

Add mushrooms and garlic and sauté 5 minutes, stirring continuously.  Add cream, Worcestershire and sage, reduce heat and simmer 5 minutes. Taste and adjust for salt and pepper.

Levant Summer Salad

Lebanon, Iraq, Israel, Jordan, the Palestinian territories, and Syria..  the Levant describes, traditionally, the Eastern Mediterranean at large, but can be used as a geographical term that denotes a large area in Western Asia formed by the lands bordering the eastern shores of the Mediterranean, roughly bounded on the north by the Taurus Mountains, on the south by the Arabian Desert, and on the west by the Mediterranean Sea, while on the east it extends towards the Zagros Mountains.

Roasted figs, dates, homemade labneh, toasted nuts, field greens, herbs, peas shoots and caramelized onion balsamic..


Levant Summer Salad

Levant Summer Salad


Make labneh (yoghurt cheese) by draining the whey from cultured, whole milk yoghurt.  Roll into balls, coat with za’atar or other spices and submerge in olive oil and store in a cool, dark place up to several months.

Caramelize onions in a heavy skillet.  Add balsamic, reduce heat and simmer until thickened, about 30 minutes.  Set aside

Split figs into quarters by cutting through the stem end, leaving connected at the base. Place a ball of seasoned labneh in the center and broil until the cheese is soft and the figs begin to caramelize.  Set aside.

Toast nuts (pistachios, almonds, etc.) in a dry skillet until golden brown.  Season with sea salt, break into pieces and set aside.

Split fresh dates into quarters, discarding the pits.

Rinse and dry such mixed field greens as are seasonally available.  I like to add arugula for its peppery bite and peas shoots for the added nutrition.

Lightly toss salad with cooled onion balsamic and mound on a dinner plate.  Top with broiled figs, date slices and nuts.

This post is part of the Real Food Wednesdays Blog Carnival