GRILLED BISON SKIRT STEAK

Here’s how Chef Michael Kornick likes to dress his bison skirt steaks: blue cheese coleslaw, grilled scallions, tomato salad, and a jalapeno-lime vinaigrette.

• 6 (6 oz) bison skirt steaks

• 2 large vine-ripened tomatoes

• 1 qt blue cheese coleslaw

• 12 scallions (green onions)

• 1 1/2 oz olive oil

• 6 oz jalapeno lime vinaigrette

• 2 heads garlic

• 4 sprigs rosemary

• 8 sprigs thyme

• 4 shallots

• 1 cup olive oil

• 1/4 cup cracked black pepper

• 1 qt shredded green cabbage (about ½ of 1 head)

• 4 oz dry crumbled blue cheese

• 8 oz white distilled vinegar

• 1/2 cup white fine-granulated sugar

• 1/4 cup chopped parsley

• 1 large hot jalapeno pepper, thinly sliced (with seeds)

• 4 oz olive oil

• 2 oz lime juice

SKIRT STEAK

1. Pick rosemary and thyme leaves from the stem, chop finely.

2. Place in a large mixing bowl (big enough to hold all meat).

3. Peel and finely chop 1 head of garlic, about 3-4 tablespoons, and place in a bowl.

4. Add 5 ounces of olive oil (reserving 1 ounce for scallions), peppercorns, and steaks to the bowl, and mix well.

5. Lay steaks in a shallow dish and refrigerate until ½ hour before cooking.

6. Halve shallots from stem to blossom.

7. Cut top ⅓ off the other head of garlic.

8. In a non-stick sauté pan, slowly caramelize the garlic head and shallots in 1 ounce of oil.

9. Note: This should take about 10-12 minutes over low heat. The finished product should be sprinkled with salt and used as an edible, delicious garnish on the platter.

10. Slice tomatoes into 6 thick slices and arrange on a platter. Season with salt and pepper.

11. Arrange shallots and garlic on a platter.

12. Dress tomatoes with ½ the vinaigrette.

13. Use remaining oil for scallions, and season with salt and pepper. Char on the grill, reserve.

14. Season steaks with salt, and grill over high heat to char the surface.

15. Note: steaks are thin and cook quickly – 2-3 minutes per side for medium to medium rare.

16. Transport from the grill to the platter, dress with vinaigrette and garnish with scallion, serve.

BLUE CHEESE COLESLAW

1. Combine sugar and vinegar in a large mixing bowl (big enough to hold all cabbage).

2. Taste mixture. Adjust sugar and vinegar to your personal taste.

3. Add other ingredients, and mix well. Season with salt and pepper to taste. (This will keep in the refrigerator for a few days.)

4. Note: You may need to adjust the seasoning after one day.

JALEPENO LIME VINAGRETTE

1. Combine ingredients.

2. Season with salt and pepper.

3. Let sit for 2 hours. (It gets hotter as it sits.)

4. Adjust to your taste. If it is too hot, add more olive oil and lime juice. If it is too mild, add more jalapeno.