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Marinated and Grilled Bison Rib-Eye with Pasilla Salsa

posted: 06/30/10
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Marinated and Grilled Bison Rib-Eye with Pasilla Salsa
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INGREDIENTS:

For the steaks:

  • Zest of 2 oranges
  • Zest of 2 lemons
  • 1 tablespoon/about 2 g finely chopped fresh basil
  • 1 tablespoon/about 2 g finely chopped fresh oregano
  • 2 garlic cloves, minced
  • 1 teaspoon/about 3 g ground cumin
  • Four 8- to 12-ounce/220- to 340-g bison rib eye steaks
  • Salt and freshly ground black pepper
  • 2 tablespoons/30 ml olive oil
  • 12 ounces/340 g baby spinach leaves, stems removed and washed

For the salsa:

  • 3 pasilla peppers
  • 1 medium onion, finely chopped
  • 3 garlic cloves
  • 1 tablespoon/15 ml olive oil
  • 1 cup/225 ml chicken stock
  • Salt and freshly ground black pepper

PREPARATION:

  1. Combine the first 6 ingredients in a small bowl. Rub the mixture all over the rib eye steaks. Cover and refrigerate the steaks for 2 to 3 hours.
  2. Preheat the oven to 450?F/230?C. Place a heavy large baking sheet in the oven for 10 minutes, or until very hot. Remove the pan from the oven and place the peppers, onions, and garlic on the hot pan. Rub 1 tablespoon/15 ml of olive oil over the vegetables to coat.
  3. Place the pan in the oven and roast for 20 minutes, turning the peppers over after the first 10 minutes, or until the skins are blistered on all sides. Using tongs, transfer the peppers to a bowl, and cover with plastic wrap. Allow the peppers to steam for 5 to 10 minutes to help loosen the skins from the peppers.
  4. Remove the plastic wrap and allow the peppers to cool slightly. Cut the peppers in half lengthwise and remove the seeds. Remove the skin from the peppers. Coarsely chop the peppers and place them in a heavy medium saucepan. Add the roasted onions, garlic and chicken stock to the saucepan.
  5. Simmer uncovered over medium heat for 15 minutes, or until the peppers and onions are very tender and the chicken stock has reduced by half. Remove from heat and allow to cool slightly. Using a mortar and pestle, crush the pepper mixture into a smooth sauce. Alternately, pulse the sauce in a blender to form a puree. Season the salsa to taste with salt and pepper.

To cook and serve the steaks and salsa:

  1. Sprinkle the steaks with salt. Heat a very large heavy saut? pan over a high heat and drizzle with 2 tablespoons/30 ml of olive oil. Be sure the pan is large enough to fit all of the steaks comfortably and with plenty of room so the steaks will brown rather than steam. If you do not have a pan large enough, use 2 large saut? pans and add 1 tablespoon/15 ml of oil to each pan, and cook 2 steaks in each pan.
  2. Add the steaks to the hot pan. Decrease the heat to medium-high and cook until the steaks are brown on both sides and cooked to desired doneness, about 4 to 6 minutes per side for medium-rare. Meanwhile, heat a large frying pan over high heat. Add the spinach and sprinkle with salt and pepper. Saut? for 3 minutes, or until the spinach begins to wilt. Using tongs, squeeze any excess liquid from the spinach and divide the spinach among 4 plates. Place the steaks atop the spinach. Drizzle with some of the salsa and serve.
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