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Recipe: Seared Bison with Smoky Tomato Grits and Peach Salsa
Chef John prepared this recipe for our friends at the Foggy Bottom Farmers Market last night. We've also served variations of this recipe to our guests, using donated bison from Gunpowder Bison & Trading and fresh produce from the FRESHFARM Markets farmers.
1 1/4 lbs. hanger or flank bison steak (amberjack--a tuna-like fish, or firm tofu can be substituted)
1 tsp. ground coriander
1 tsp. sugar
2 tbsp. vegetable or canola oil
sea salt to taste
3 cups boiling water (with 1 tbsp. salt)
1 cup stone-ground grits
2 1/2 tbsp. unsalted butter
1 tbsp. sweet smoked paprika
3 fresh tomatoes
touch of sea salt
2 fresh, ripe peaches
1/2 cup chopped fresh cilantro
juice of 1 fresh lime
sea salt to taste
crushed red pepper to taste
1. In a large bowl, place the bison, coriander, sugar, oil, and salt (to taste). Allow to sit for 1/2 hour.
2. While the steak is marinating, cook the grits in the boiling water: whisk the grits into the boiling water and continue to whisk until the grits have come together. Cover with a lid and cook for 30 minutes.
3. In a small sauce pan, melt the butter and then add the paprika. Allow to cook for 5 minutes on low heat or until the paprika smells sweeter. Then add the tomatoes and a touch of salt. Cook the tomatoes down (about 10-12 minutes).
4. After the grits have cooked for 15-20 minutes, add the tomato mixture to the grits and cook until the grits are tender.
5. In a small mixing bowl, add the peaches, cilantro, lime juice, and salt and crushed red pepper to taste. Mix well.
6. In a medium-high heat pan, sear the bison on both sides (between 2 - 2 1/2 minutes on each side for medium rare).
7. Pull the steak from the saute pan, and allow to rest up to 2 minutes before slicing. Once the steak has rested, slice on an angle, plate on top of the grits and then garnish with the peach salsa.