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Grilled Bison NY Strip Steak with Caramelized Red Onions
Caramelized onions provide a rich and complex flavor that really is easy to make. Slow cook and slowly enjoy. The granny smith apples add a burst of color and a crunchy sweetness.
- Chef Forrest
- Servings:
- 4
- Serving Size:
- 13.8 oz (391g)
- Prep Time:
- 25 min
- Total Cooking Time:
- 20 min
Ingredients:
- 4 (10oz.) High Plains Bison NY Strip Steaks
- 1½ tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon granulated garlic
- 2 red onions, peeled and sliced thin
- 1 teaspoon granulated garlic
- ½ teaspoon cracked black pepper
- 1½ tablespoons extra-virgin olive oil
- ½ Granny Smith apple, finely diced
Cooking Instructions:
Remove bison strip steaks from the freezer and place in refrigerator to thaw on a cookie sheet to catch any dripping. Thaw for 24 hrs. The quick-thaw method is to place wrapped bison steaks in a bowl and place in the sink. Allow cool running water to flow into the bowl and run for 20 minutes or until thawed.To Make Grilled NY Strip Steaks:
1. Preheat grill to high for 5-10 minutes.
2. Coat steaks with olive oil and season liberally with salt, pepper, and garlic on both sides.
3. Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side.
4. Let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.
Top with Caramelized Red Onions and garnish with Granny Smith Apple.
To Make Caramelized Red Onions:
1. Add onions, garlic, pepper and oil to a non-stick sauté pan.
2. Cook on medium-high for 20 minutes stirring occasionally and being careful not to burn. Onions will cook down to ½ their amount and become darker and really flavorful as the moisture is cooked out.
Note: For best results, we recommend only cooking your bison steaks to rare or medium-rare.
