Grilled Bison Steak with Fresh Cherry Salsa

Bison steaks, 3/4 – 1 inch thick: Strip, Rib, Sirloin or Tenderloin
Olive oil, sea salt and black pepper
Fresh Cherry Salsa*

Let steaks rest out of refrigeration for one hour. Pre-heat grill until very hot, clean grate well with a grill brush. Prepare cherry sauce.

Rub steaks with olive oil and sprinkle with salt and pepper, or season to taste. Reduce grill to medium, mist or wipe cooking grate with oil and immediately add bison steaks. Grill about 4 minutes per side to 130 - 140 degrees internal – no longer, bison is lean so it cooks quickly and can dry out! Remove steaks and allow to rest five minutes before serving with Cherry Salsa.

*Fresh Cherry Salsa

2 cups pitted fresh sweet cherries
1/3 cup Basil, fresh, chopped
1/3 cup Green peppers, finely chopped
2 tsp Lemon juice
1/2 tsp Each of: Worcestershire sauce and grated lemon peel
1/4 tsp Salt
Dash of hot pepper sauce

Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Great with grilled meats – especially delicious with bison and game!

Makes 4 servings, each serving equals one 5 A Day serving. Nutritional Analysis: Calories 124, Total Fat 0g, Calories from Fat 2%, Protein 0g, Cholesterol 0mg, Fiber 5g, Sodium 168 mg.