BISON STEAK WITH CRUSHED GRAPE SAUCE OVEN-FRIED POTATOES AND CREAMED SPINACH

Bison steaks are tender and have little fat in them. They are healthier than the corresponding beef steaks, but beef can be used for this recipe. You can buy verjus or crush your own grapes to make the liquid. Failing that use a light red wine.

2 bison rib-eye or sirloin steaks, about 8 oz (250 g) each

MARINADE

1 tsp (5 mL) finely chopped garlic

2 tbsp (30 mL) finely chopped shallots

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) balsamic vinegar

1 tsp (5 mL) honey

2 tbsp (30 mL) olive oil

SAUCE

1 cup (250 mL) verjus or crushed grapes (see TIP) 1 tbsp (15 mL) balsamic vinegar

1 cup (250 mL) beef stock

2 tbsp (30 mL) butter, cut in small pieces

½ tsp (2 mL) Maldon or other finishing salt

1 Trim steak and place in large dish.

2 Whisk together marinade ingredients and brush over steak on both sides. Marinate for 30 minutes or up to 4 hours, refrigerated. Bring back to room temperature before cooking. Wipe off marinade (otherwise it will burn when cooking the steaks).

3 Preheat a frying pan on high heat. Sear steak for about 3 minutes on the first side and 2 to 3 minutes on the second side or until browned and medium-rare. The frying time will depend on the thickness.

4 Place steaks on carving board and let rest while you prepare the sauce.

5 Remove any fat from the pan. Add verjus to the pan. Stir in balsamic vinegar. Bring to boil, scraping the base of the pan for any browned bits, then boil until reduced to 2 tbsp (30 mL), about 5 minutes. Stir in stock and reduce until sauce thickens slightly, about 2 to 3 minutes. Reduce heat to low and whisk in butter until sauce thickens a little more.

6 Slice steaks into thin slices against the grain. Drizzle with sauce. Sprinkle with Maldon salt. Serve with Oven-Fried Potatoes, Creamed Spinach (recipes on page 138) and Fall Succotash.

Serves 2