This past weekend I was able to go to the Farmer's Market where some of my favorite, local farms are represented. Cibola Farms out of Culpeper, VA is my favorite spot to buy bison steaks - they are SO good and they have such an amazing variety. This go around, I went with the bison ribeyes and we cooked them on the Big Green Egg tonight with some asparagus. It was super easy and the marinade I used only took a little time to provide a lot of flavor. This can be cooked on any grill, or on the stove top in a grill pan!
Ingredients:
2 bison steaks
~1/2 cup your favorite marinade (I used Stubb's Beef Marinade with soy, garlic, and red pepper)
~ 2 tb Chicago steak seasoning (I eyeball this and just coat each side with a reasonable amount)
Bunch of asparagus, tough stems snipped
1 clove garlic, diced
dash of salt and pepper
2 tb vegetable oil
dash of shredded parmesan cheese, to top asparagus
Directions:
Marinate the steaks in a glass dish for a couple of hours if you can. Remove from the fridge about 30 minutes before putting them on the grill. Top with the steak seasoning and brush with the oil. Coat the asparagus with the remaining 1 tb oil, salt, pepper, and toss with the garlic. These are going to vary based on what cooking device you're using. In our case, we heated the Big Green Egg to about 500 degrees, so that when we opened it to put the steaks in, it would drop down to 450-475 degrees. We cooked them for about 5 minutes per side, and it came out a bit more done than we'd usually go for -- but I was following a blog post I saw online. Next time, I'd say go for about 3 minutes per side. When the steaks come off, put the asparagus on the grill in a vegetable pan. Grill for about 6 minutes and top with parmesan before serving.
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