This spicy, sweet recipe enhances an already amazing cut of meat to make a mouth watering addition to your meals.
4 7 - 8 oz Bison Steaks
2 tablespoons olive oil
4 medium red onions, diced
1 1/2 cup sugar
2 tablespoons red curry paste
1 can unsweetened coconut milk
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary
Steak Grilling Instructions
Season Bison steak with salt and black pepper generously on both sides.
Place on heated grill - we recommend about 275 degrees; cook each side for about 5 minutes to achieve a medium rare to medium or to about 130 degrees internal temperature.
In a sauce pan add olive oil and saute onions and garlic until translucent
Add sugar, coconut milk, and curry paste (if you prefer less or no spice do not add curry paste or cut it in half) and whisk until paste is dissolved.
Reduce until you have a thick glaze consistency.
Fold in fresh chopped rosemary
Place steak on plate and top with the Red Onion Marmalade and serve.
You can grab our delicious steaks in the following bundles (click on your choice of bundle to purchase):
Recipe compliments of Chef Brandt Evans | Blue Canyon Kitchen and Tavern, Cleveland, OH