GRILLED BISON RIBEYE
4 (12 oz) boneless bison ribeye steaks
1/2 cup minced garlic
1/2 cup olive oil
1/8 cup minced fresh thyme
1/8 cup minced fresh oregano
2 cup medium diced (⅓ inch x ⅓ inch x ⅓ inch) vine-ripened heirloom tomatoes
2 tbsp finely diced (⅛ inch x ⅛ inch x ⅛ inch) jalapeno pepper with seed and pit
4 tbsp minced garlic
.5 bunch cilantro (reserve a few sprigs for garnish)
.5 cup medium diced (¼ inch x ¼ inch x ¼ inch) red onion
2 tbsp olive oil
1/3 cup lime juice
4 ears sweet corn, husk on
.5 cup heavy mayonnaise
1 cup grated Queso Fresco
2 tbsp chopped parsley
1 tbsp spiced salt
1 tbsp cayenne pepper
1 tbsp paprika
4 tbsp ground black pepper
1/2 cup fine sea salt
RIBEYE
Combine garlic, herbs, and oil in a large mixing bowl (big enough to hold steaks).
Add steaks, and coat evenly on all sides.
Place in a shallow dish, cover, and refrigerate until ready to cook (minimum of 1 hour, maximum of 12).
Grill over high heat. Move meat 45 degrees, once or twice on each side, to cook evenly.
Note: ribeye should be well charred to render fat and increase the “grill” character or flavor.
To serve, place steak on a plate with corn and top steak with Pico de Gallo.
Garnish with parsley or cilantro sprigs.
PICO DE GALLO
In a mixing bowl, combine diced vegetables, garlic, and cilantro.
Add olive oil, salt, pepper, and ½ lime juice, and mix well. Let sit for 20 minutes.
Add more lime, salt, or pepper to taste.
Reserve at room temperature.
MEXICAN-STYLE CORN
Soak corn (husk on) in cold water for 30 minutes.
Grill over medium heat, turning frequently (about 12-15 minutes, or until you can gently squeeze the kernels).
Peel the husk back and keep on for a handle.
Brush kernels with mayonnaise, and sprinkle with spiced salt, parsley and cheese.
Serve while hot!
SPICED SALT
Combine ingredients
Note: This will keep for months.