Bison Steak Tagliate Print Email

This classic dish from the restaurants of Florence Italy is ideal for bison and a great way to get two healthy ingredients together!

Garlic Herb Olive Oil, as needed *recipe follows
One 12-16 oz Bison Rib Steak, or other Bison steak
1 tsp large sea salt flakes
1/2 tsp cracked black pepper
pinches of crushed red pepper
1 TBS fresh minced oregano leaves
Fresh Arugula, Spring Greens, Spinach or a combination
Parmigiano Reggiano cheese curls
Balsamico di Modena or lemon wedges
Rustic bread

Prepare garlic herb olive oil in advance and cool – or use a flavorful extra virgin oil.

Pat steak dry with paper towels. Preheat grill to medium. Brush steak with 1-2 tsp of garlic herb oil and sprinkle evenly with sea salt and peppers seasonings on all sides.

Mist or wipe a preheated and cleaned grid with oil and immediately add steak(s). Sear for three minutes on one side and then turn off half of the burners to create a low to medium indirect grill. Turn and transfer steak to the indirect heat portion of the grill and close the lid, slowly cooking the steak to desired temperature (120-130 recommended). Remove from heat and rest, covered, on a plate for 10 minutes before carving.

Carve the steak into bite-sized slices and drizzle lightly with garlic herb olive oil and Balsamico di Modena. Transfer steak with all the juices to the washed and tossed greens and sprinkle evenly over the top. Top salad with curls of Parmigiano Reggiano cut with a potato peeler and toss gently. Serve with rustic bread, offering fresh cracked pepper, sea salt flakes, Balsamico di Modena and garlic herb olive oil. Serves 2-3

*Garlic Herb Olive Oil Infusion

1 jar Picual Olive Oil
2-4 cloves fresh garlic, peeled and bruised
1/3-2/3 oz Fresh Herbs, rosemary, sage, thyme, mint, combinations

Place olive oil in a heavy pan and warm over medium heat for 3-5 minutes. Before the oil gets too hot, add bruised garlic cloves. Control the temperature of the oil so the garlic slowly poaches in the oil. When garlic starts to soften, add herbs and poach in the oil until they are wilted. (make sure the fresh herbs are dried thoroughly – don’t get even the smallest droplets of water into the oil!).

Poaching time of the garlic and herbs varies with oil temperature and herbs used – but it’s usually less than five minutes. The goal is to infuse the oil with the sweetness of roasted garlic and a fresh herbal aroma. Do not overheat – this will diminish the flavor.

Remove from heat and cool completely, placing the oil and herbs (optional) back into the bottle. – Chef Michaelangelo (mick) Rosacci, --