Grilled Bison New York Strip
Fondant Potato, Roasted Corn and Peach “Pico de Gallo”
6 Bison New York Strip Steaks (8-9oz Each)
4 Large Russet Potatoes
3 TB Soybean Or Canola Oil
2 Cups Chicken Broth
¼ Cup Butter
3 Sprigs of Thyme
3 Cloves Garlic, Crushed
2 Peaches, Pit Removed, Diced Small
2 Cups of Corn Kernels, Roasted
2 Shallots, Diced Very Small
1 Red Bell Pepper, Diced Very Small
2 Limes, Juiced
2 TB Extra Virgin Olive Oil
½ TB Piment D’espelette
For the Potatoes
Peel and cut the potatoes into rectangles, approximately 4” long, 1” wide, ¾” tall. Pat dry to remove all moisture and season with kosher salt. In a Dutch oven heat oil on high, add the potatoes, and brown on all sides. Add chicken broth, garlic cloves, thyme sprigs and butter and bring to a boil. Once boiling, add cover and place into a preheated 350° oven for approximately 15-20 minutes, until potatoes are cooked and can be easily pierced with a skewer.
Remove potatoes from pan and keep in a warm place. Return the pan to the stove and reduce the braising liquid until the butter emulsifies and creates a smooth glaze. Pour this glaze over the potatoes. If the glaze separates, add a tablespoon or two of broth and bring it back to a boil.
Keep these potatoes in a warm place until ready to serve.
For the Pico de Gallo
Combine the diced peaches, roasted corn kernels, shallot, bell pepper, lime juice, olive oil and piment d’espelette in a non-reactive bowl and mix thoroughly. Season to taste with salt and pepper. Reserve until ready to serve.
For the Bison
Heat grill to medium-high. Liberally season the steaks with salt and pepper. Place steaks on grill, turn them once or twice, cook to 125°F on an instant read thermometer, about 8-10 minutes. Remove from grill and let rest at least 5 minutes.
Place one piece of the fondant potato in the center of the plate. Slice bison steak into three pieces, arrange on top of potato, spoon some of the pico de gallo over and around the steak.