Bison

Up until last night I would have said these salmon fish sticks were the best thing I've had to eat this year. They're delicious. Loving salmon and growing up on Mrs Paul's, finding salmon inside my fish stick is crazy good.

I surf the web looking for recipes all the time. I try to have something new every week. Which is easy enough when you first start playing that game but becomes more challenging as time passes. I came across a grilled bison steak recipe that set the wheels turning. I've had bison but it was so long ago I don't remember whether I liked it or not. I've seen it at the local supermarket but the thought just never occurred to me to buy it.

Because bison has almost no fat it cooks quickly and overcooks easily. You want to sear it but you want less heat than you'd use for beef. These bison medallions are pretty widely available so that's what I decided I'd have.

I marinated my bison medallion (basically it's a loin section) in a chimichurri all day, dried it, seasoned it, skewered it and put it under a broiler suspended across a cast iron pan. Like this:

Skewered, under a broiler, over a cast iron pan
I expected it would be about 3 minutes each side. I probably should have preheated my broiler longer. Ended up taking 6 or 7 minutes each side.

Hands down the *best* thing I've had to eat this year
It was moist and flavorful. A little bit chewy. I like chewy. I was never a fan of really tender beef. Those are little red potatoes roasted in duck fat alongside and chimichurri spooned over the top.

I had a French Pinot Noir with it
I think a Cabernet Sauvignon would have been just fine and I read somewhere that the Presidential Inaugural Luncheon's second course served a California Merlot.