Cold Grilled Bison Filet Mignon with Flatbread, Hummus and Tzatziki
This is a great meal to make all the components ahead of time and then assemble at the last moment to enjoy. If making the flatbread from scratch is a bit much for you, don’t worry. Just buy premade pita bread or use your favorite flour tortillas.
- High Plains Bison Kitchen
- Serving Size:
- 9.9 oz (281g)
- Prep Time:
- 240 min
- Total Cooking Time:
- 180 min
- 1 (6oz.) plain yogurt, drained
- 1 large cucumber, peeled, grated and drained
- 1 vine ripened tomato, diced and drained
- ⅓ cup fresh dill, minced….save a few ends for garnish!
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- 1 teaspoon fresh cracked black pepper
- 4 (6oz.) High Plains Bison Filet Mignon
- black olives, fresh from the deli
- garlic hummus, or your favorite flavor
- honey Wheat Berry bread mix (I used Krusteaz), or you can use prepared pita bread
Cooking Instructions:To Make Tzatziki Sauce:
1. Put yogurt into a coffee filter and set into a colander over a bowl to catch drippings from the yogurt. You want the water to “drip” out and for the yogurt to become thicker and tangier.
2. Grate cucumber into a paper towel and place in the same colander next to the yogurt. Do the same for the diced tomatoes. You will have 3 ingredients lined within the same colander to allow excess moisture to drip out, approximately 3 hours.
You can skip this step if you’re pressed for time but the Tzatziki will be thin and watery.
3. After draining, combine yogurt, cucumbers, tomatoes and dill. Mix just to combine and chill.
For best results use immediately but it can be made one day ahead and chilled but it will be a little watery.
To Prepare Steaks:
1. Combine olive oil, vinegar, salt, garlic and cracked black pepper. Toss with steaks and coat well. Allow to marinate 4 hours in the refrigerator. If you are in a crunch for time go ahead and cook right away. The flavor will be good but not as well developed if you have the time to marinate.
Preheat your grill.
2. Grill 3 minutes on the first side and 4 minutes on the second for a steak that is medium and yields a ruby red warm interior. Do not overcook as the steaks will become tough and not as juicy and flavorful. Remove from the grill and allow to rest or refrigerate for later use.
I used a grill pan in the kitchen so I set both burners to medium and heated the cast iron grill pan for 15-20 minutes. You can also use your oven to preheat the grill pan at 400F for 20 minutes. Just be careful when transferring the hot grill pan to the stove top to start the cooking process. It is very important that the cooking surface be very hot to help with the development of the flavor crust. If the grill is not hot enough you will cook the meat but it will be pale and not as flavorful.
Can be kept in the refrigerator for up to 4 days after cooking before using.
To Make Flatbread:
1. Follow the directions on the bread mix and allow the dough to rise before shaping. Dough can be made 1 day ahead and kept covered in the refrigerator. Allow to come to room temp before shaping and cooking the following day.
2. Divide the dough into 8 equal balls. Dust with flour liberally and punch down. Roll with rolling pin into 8 inch circles.
3. Drizzle about ½ oz. of oil and rub to cover one side. Only one side will be oiled the other will remain dry for grilling.
Preheat grill pan on medium heat for 10 minutes
4. Place flatbread oiled side down first. The bread will rise-up a little as it cooks. Lower temp to medium low if the bread is cooking too fast and smells like burning flour.
5. Flip several times to cook through. 8-10 total cooking time per piece. Best when eaten right away but can be made one day ahead.
To serve, top flat bread with hummus, Tzatziki sauce and grilled bison. Garnish with sliced black olives and fresh dill.
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