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updated 5/25/2007 2:12:46 PM ET 2007-05-25T18:12:46

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

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!

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About the chef: Chef Brandt Evans believes in food that's fresh, fun and bursting with flavor. Hearty, impressive, alluring, this unique style of cooking is perfect for the ambiance of the Blue Canyon. “My creative American cooking style is built around a love for traditional American favorite foods and ethnic, funky flavors. By combining them with an artist's touch, I can create dishes that my customers understand and appreciate, while still providing them an experience unlike they've had before.”

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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.

Recipe: Bison Strip-Steak with a Spicy Red Onion Marmalade (on this page)

Blue Canyon Kitchen & Tavern
8960 Wilcox Drive
SR 82 & I-480
Twinsburg, Ohio 44087
330-486-BLUE
bluecanyonrestaurant.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

Recipe: Bison Strip-Steak with a Spicy Red Onion Marmalade

Ingredients
  • 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
Preparation

Bison Strip-Steak Steal This Recipe® step-by-step Instructions
1. Season bison strip steak with salt and black pepper generously on both sides
2. Place on heated grill
3. Cook each side for about 5 minutes to achieve a medium rare to medium or to about an internal temperature of 130
4. Place steak on plate

Spicy Red Onion Marmalade Steal This Recipe® step-by-step Instructions
1. In a sauce pot add olive oil
2. Add and sauté onions and garlic till translucent
3. 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 dissolved
5. Reduce until you have a thick glaze consistency
6. Fold in fresh chopped rosemary
7. Top steak with the Spicy Red Onion Marmalade (and seasonal vegetables) and serve

Serving Size

The recipe is for a serving size of two

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