Peppered Bison or Beef Cubes
- Low sodium
- Low fat
- Vegan
- Gluten free
Bison has a fuller flavour than beef, and is leaner, so it is a naturally healthier choice.
Ingredients
- 1 lb (500 g) bison or beef rib eye, strip loin or tenderloin grilling steak
- 2 tbsp (30 mL) brandy or whisky
- 1-1/2 tsp (30 mL) coarsely ground black pepper
- 1 tsp (5 mL) minced fresh rosemary
- 3/4 tsp (4 mL) salt
- 1 cup (250 mL) finely grated Parmesan cheese
- <strong>Tomato Garnish</strong>:
- 36 (approx) cherry tomatoes
- 2 tbsp (30 mL) finely chopped chives, green onion or parsley
- 2 tbsp (30 mL) extra-virgin olive oil
- Pinch salt
Preparation
Cut bison into 1-inch/2.5 cm cubes; mix with brandy, pepper, rosemary and salt, and let sit 10 to 15 minutes.
Tomato Garnish: Plunge tomatoes into pot of rapidly boiling water until skins loosen, about 10 seconds; drain and chill quickly under cold water. Remove tomato skins; toss tomatoes with chives, oil and salt. Set aside.
Place cheese on plate.
Heat cast-iron skillet over high heat; sear bison cubes, in batches if necessary, on all sides, keeping interior meat medium rare, about 2 minutes per batch.
Cube by cube, roll in cheese to coat. With a short skewer, skewer 1 tomato and 1 bison cube together. Transfer skewers to serving plate and spoon over any leftover oil and chives from the tomato mixture.
Makes 30 to 36 pieces.
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