Spice Encrusted Bison in Green Chile Sauce Print Email

A grilled bison patty or steak swimming in green chile sauce, with grilled corn polenta, guacamole salad and cheddar.

2 bison patties, or 12-16 oz bison steak
olive or vegetable oil
Chef Mick’s Costillas con Chipotle Rub, Z Blend Seasoning or salt and pepper
1 tube prepared polenta, or corn tortillas
1 jar Tony’s Green Chile Sauce
1 cup (or so) grated sharp cheddar or pepperjack cheese

Guacamole Salad:
2 cups shredded iceberg or butter lettuce
1 small tomato, chopped
4 scallions, chopped
2 TBS black olives
4-6 TBS Tony’s Guacamole

Mist or brush patties or steak with oil and season to taste with Costillas con Chipotle for a spicy finish, or Z Blend for milder encrusted finish. Rest for about 60 minutes at cool room temperature as you preheat a dual temperature grill, medium-high on one side, low on the other.

Brown steaks or patties over direct medium-high heat to brown well on both sides - if they need more cooking time, transfer to low heat. Cook patties to 155° internal, steaks to about 120° internal. Remove, cover and rest for 5-10 minutes and then slice.

Slice polenta into 1/3 inch thick logs, mist or brush with oil and season as above. If using tortillas, brush or mist with oil. Grill polenta alongside steak on the hottest part of the grill, note they need a lot of heat and an oiled cooking grid to brown nicely (if using tortillas, warm and toast briefly just before serving). Meanwhile, warm chile sauce in a saucepan.

Assemble Guacamole Salad ingredients on one third of two plates. Arrange polenta or folded tortillas next to the salad and spoon green chile sauce over polenta and the rest of the plate. Top with sliced steak and finally grated cheese - serve immediately. Serves 2-4, Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Variation: Turn this into breakfast for four: Use only one 8 oz patty, four over easy eggs, and toasted tortillas instead of polenta.