- 2 garlic cloves, minced
- 3 teaspoons extra-virgin olive oil, divided
- 2 bison (buffalo) strip steaks, each about 12 ounces and 1 1/4 inches thick
- 3 tablespoons balsamic vinegar
- 1 tablespoon finely chopped fresh rosemary
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon Himalayan pink salt or coarse sea salt, plus more for serving (optional)
- 1/2 teaspoon freshly ground black pepper
- 2 large sweet or Spanish onions, peeled and each cut into 4 slabs
Mix garlic and 1 1/2 teaspoon olive oil. Brush the mixture on bison steaks. Let bison steak sit at room temp. Now let’s prep the grill; turn it medium-heat – get it nice and hot!
While the bison steaks sit and the grill is turning up the heat. In a small bowl, combine vinegar, rosemary, sea salt and the remainder of olive oil.
And just like a cute fairy, sprinkle some salt and pepper on your bison steaks. Throw the bison steak on the grill (hear that sizzle!), turn over once or twice – 10 to 12 minutes for medium.
While the bison steaks cook, brush the onions with the vinegar mix, then grill’em next to the bison steaks. Turn onions occassionally, basting them with vinegar mix, until the perfect brown and tender – 10 to 12 minutes.
Now, that the bison steaks are ready, move them from grill and gently place them on a cutting board. Let rest 5 minutes.
Grab your knife, and cut that puppy against the grain. Plate the bison and decorate with onions.
Sprinkle pinches of salt for taste or if you desire to be a fairy again. Enjoy!
Imagine after a long safari you’re rewarded with a deliciously prepped and seasoned Bison steak. Every bite into this succulent Bison steak recalls the visceral awesomeness of nature you’ve witnessed earlier that day. And as you polish your plate, you oddly begin to appreciate your place in nature’s food chain and feel a bit thankful to the inventor of the high-powered rifle.
Haven’t gone on a safari? There’s still time! There’s a traveler that wants you to join in on her safari (click down below).