NY STRIP WITH CHARRED ROMAINE

The charred romaine adds a special touch to one of the finest cuts of bison. This a great dish for those who like all things BBQ. You’ve never had lettuce like this before!

• 20 oz Bison NY strip steaks

• ½ cup your favorite BBQ sauce

• 2 large heads of Romaine lettuce, cut in ½ lengthwise

• 3 tbsp extra virgin olive oil

• 1/4 tsp garlic powder

• 1/4 tsp black pepper

• 1/4 tsp sea salt

• 1 bunch of radishes

• 2 cucumbers

• 1 avocado

• ½ medium red onion, thinly sliced

• 4 oz blue cheese, crumbled

BBQ VINAIGRETTE

1. Combine BBQ sauce, olive oil, vinegar, garlic, and pepper. Whisk to combine, and set aside.

SALAD GARNISHES

1. Cut radishes into quarters.

2. Cut cucumbers into 2 inch julienne strips.

3. Remove pit and skin of avocado, then cut into thick slices or chunks.

4. Thinly slice ½ of a medium red onion, and crumble the blue cheese.

GRILLED LETTUCE SPEARS AND THE NY STRIP STEAKS

1. Preheat grill on high for 15-20 minutes.

2. Brush the flat side of the romaine spears liberally with the BBQ vinaigrette, and place on the grill BBQ side down for 5-6 minutes. Remove immediately to prevent too much charring, and return to refrigerator to keep cold.

3. Toss NY strips in 3 tablespoons olive oil, garlic, pepper and sea salt. Char on grill 4 minutes the first side, and 3 minutes on the second side, or until you can see the juices from the steak coming to the surface. Remove from the grill immediately, and place on a platter to rest for 5-10 minutes before slicing.

4. Assemble the salad with the garnishes, and dress the romaine with additional BBQ vinaigrette, if needed. Slice the NY strips thinly just before serving. Enjoy!