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Grilled Bison Steaks with Cilantro Crema

By Becca Camacho

Serves 4

2 New York Strip bison steaks
1 tablespoon ancho chile
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon brown sugar
1 tablespoon salt
1 teaspoon cracked pepper
½ teaspoon garlic powder

½ cup Mexican crema*
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
1 tablespoon fresh squeezed lime juice

For the bison, combine all the dry ingredients together and then rub all over the steaks. Let the steaks rest with the rub and come to room temperature.

While the bison is coming to temperature, fold the cilantro, scallions and lime juice into the crema. Taste and add more lime if necessary.

Turn your grill to medium high. Bison should not be grilled like a beef steak. It should be done at a little lower temperature. So you need to create a cooler part of your grill. If you have 4 burners, leave one to low. Grill on the hot burners for 2-3 minutes, flip and repeat to sear the outside. Then, move the steaks to the cool part of the grill and finish for another 5-7 minutes. Do not cook past medium rare to medium. If using a meat thermometer, the steaks should be done at 125 to 130 degrees. Let the steaks rest ten minutes then serve with the crema.

*If you cannot find Mexican crema, substitute with ¼ cup of mayonnaise and ¼ cup of sour cream.