Try the other red meat — bison
Phil Lempert TODAY Food Editor
TODAY Food Editor
THIS WEEK: Bison Strip-Steak with a Spicy Red Onion Marmalade from Blue Canyon Kitchen & Tavern in Twinsburg, Ohio
Here's a recipe you don't see everyday: Bison Strip-Steak with a Spicy Red Onion Marmalade. Bison meat contains fewer calories and less cholesterol than beef or chicken. It is also extremely lean and high in protein. It's a bit like beef except it has a richer, sweeter flavor. As an added plus, bison is considered more environmentally friendly than beef. The Spicy Red Onion Marmalade adds a nice finish to the bison meat. So, if you have that craving for red meat, but want to watch what you eat, try this recipe out!
Former executive chef of the celebrated Kostas restaurant in Tremont and an alum of the Culinary Institute of America, Brandt developed much of his style working as sous chef at Alva's in Manhattan.
“The Blue Canyon is my dream. It provides me with a daily canvas to pull out my paints and really give my customers something special.” Brandt said. Aside from his work at Blue Canyon, Brandt also has created Blue Canyon’s very own wine line and a spice line.
Blue Canyon Kitchen & Tavern offers a unique experience unlike any other. A majestic log cabin, reminiscent of those gracing the national parks out west, sits atop a sandstone buff in the most unlikely of places: Twinsburg, Ohio.
Bison Strip-Steak with a Spicy Red Onion Marmalade is served at Blue Canyon Kitchen and Tavern for $24.95. The recipe is for a serving size of two.
The recipe is for a serving size of two
Bison Strip-Steak Ingredient
- 2 each 8-10 oz. bison strip steak
- Salt and pepper to taste
Spicy Red Onion Marmalade Ingredients
- 5 red onions, medium
- 1 1/2 cup sugar
- 2 Tablespoon red curry paste
- 1 can of unsweetened coconut milk
- 1 Tablespoon garlic, minced
- 1 Tablespoon fresh rosemary, chopped
Bison Strip-Steak Steal This Recipe® step-by-step Instructions1. Season bison strip steak with salt and black pepper generously on both sides2. Place on heated grill3. Cook each side for about 5 minutes to achieve a medium rare to medium or to about an internal temperature of 1304. Place steak on plateSpicy Red Onion Marmalade Steal This Recipe® step-by-step Instructions1. In a sauce pot add olive oil2. Add and sauté onions and garlic till translucent3. Add sugar, coconut milk and curry paste (if you do not like spicy food then do not add curry paste or cut in by half)4. Whisk until paste is dissolved5. Reduce until you have a thick glaze consistency6. Fold in fresh chopped rosemary7. Top steak with the Spicy Red Onion Marmalade (and seasonal vegetables) and serve
Blue Canyon Kitchen & Tavern
8960 Wilcox Drive
SR 82 & I-480
Twinsburg, Ohio 44087
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