Petite Bison Tenderlion Steak with Chorizo Chimichurri, Masa Onion Ring, Arugula Salad & Fresh Crema
Beef/Bison/Elk Steak (use with more tender steaks like Ribeye, Filet, Petite Tender, Hanger) with chorizo chimichurri, masa onion ring and arugula salad with fresh crema.
The petite bison tender, I must admit, was a cut unfamiliar to me until the fine folks at Stay Classy sent me one last winter. It is such a versatile cut and similar to the muscle density and tenderness that you would find in a pork or even beef tenderloin. The main thing to remember with this little piece of heaven is - DO NOT OVERCOOK IT!!!
The following recipe was inspired by jealousy. Yes, I was jealous after a group of my friends returned from a dove hunting trip to Argentina. I wasn’t so much jealous of the dove hunt, (we have epic dove hunting in Texas) I was jealous because I have not yet been to Argentina. I have not yet had the luxury of diving head first into night of Malbec, grilled meats and a view of the southern cross. So, I came up with this little number as a temporary fix until I can experience the real thing. I’m happy now, to share it with you. Although, I didn’t share it with my jet setting, shotgun toting friends. Ha!
To make the crema for this recipe, you must begin 24 hours in advance.
1 ea. Petite Bison Tender, room temperature
1 ea. Extra large sweet yellow onion, sliced into 3, 1” thick rings at the fattest part of the onion
8 ea. Cloves of garlic, peeled and left whole
½# Dry Cured Spanish Chorizo, cut into ½ “ slices
½ cup. Scallions, thinly sliced
1 ea. Bunch Italian flat leaf parsley, chiffonade
¼ cup. Sage, chiffonade
2 ea. Lemons, zested and juiced
1 bunch. Arugula
1 pint. Heavy Cream
1 tablespoon. Buttermilk
Salt and Pepper
12 oz. Hard Cider
12 oz. Soda Water, ice cold
1 cup. A.P. four, sifted
1 cup.Masa Harina, sifted
Vegetable Oil for frying
Olive oil for garnish
Large Cast Iron Skillet
16 ounce sealable container
medium mixing bowl
Prepare the crema. 24 hours before you plan on using the crema, stir together the buttermilk, heavy cream and a teaspoon of salt. Place in a resealable container with the lid only half way. This will allow the bacteria in the air to work its magic and give the probiotics a kick start. Place the container in a warm place as you would to make dough rise. 75-80 degrees is ideal. The next day the cream should appear thick and slightly glossy. Put the cream in a squeeze bottle and reserve.
Prepare the chimichurri. Chop the leftover pieces of onion from your onion rings, reserve. In a medium saucepan, over medium high heat, add in your onions and garlic. Stir for 30 seconds and then reduce heat to medium low. Season the onion and garlic with salt and continue to cook until they are soft and aromatic. Add in the chorizo and return the pan to a medium high heat, constantly stirring. After 3-5 minutes the aroma of the chorizo should fill the kitchen and the chorizo should appear, slightly browned. Add in the cider and simmer everything until the liquid has reduced by half.
Transfer the chorizo “sauce” to a blender. Pureé until the sauce is ranch red and smooth. Next, rinse out and dry the saucepan and pass the chorizo sauce through a fine mesh strainer, back into the pan. Reserve on a back burner on low heat.
Prepare the bison. Season your petite tender using salt and pepper, or whatever your favorite rub may be. Remember, the sauce will have lots of flavor as does the petite tender, so keep that in mind if you add something more than salt and pepper. Heat a large cast iron skillet to medium high heat. Add a bit of olive oil and gently sear the bison on all sides by rolling it around the pan. You’re looking for what is called the “Maillard reaction.” Essentially, you're caramelizing the outside of the tender. A couple of things to remember here; depending on what kind of stove you’re cooking on, medium high heat could be a wide range of actual BTU’s. The basic idea is; HOT PAN. EVEN SEAR. If the pan is too cold, your meat will steam. If the pan is too hot, your meat will burn. Find the heat you’re comfortable with and trust your skills. Cooking meat is in all of our DNA, you got this, son!!! Now, using a meat thermometer, check the internal temp of your tender. For medium rare, remove the tender from the pan at 120 degrees. For medium, 130. Medium well, 140. Well, 150. Once the meat has reached your desired temp, place it on a resting rack for 10 minutes with a little sheet of foil over the top. Wipe out the cast iron skillet and return the stove on high heat. Add 2” of vegetable oil and heat to 325 degrees.
Make the onion rings. Combine the AP flour and Masa harina and a few pinches of salt into a mixing bowl. Add in, a few drops at a time, the cold soda water (beer can also be used.) DO NOT OVERMIX! What you’re looking for is the consistency of pancake batter. Dip in your thick cut onion rings until the batter coats the whole ring. Gently drop the battered onion into the fry oil of the cast iron pan. Fry for 30 seconds or until golden brown. Remove the onion rings and set them on the resting rack next to your steak.
Assemble the dish. To finish the “chimichurri” add the scallion, sage and parsley to sauce and fold it all together. Add the juice and zest of one lemon to the sauce. Slice the bison across the grain into ½” slices using a sharp knife. Place the onion ring in the middle of a plate. Spoon in enough sauce to fill the onion ring. Add a few leaves of arugula, then shingle 4-5 slices of the bison on top. Toss the remaining arugula with a bit of olive oil and lemon juice and zest. Place on top of the bison. Drizzle the crema over the arugula. To finish, put a ring of chimichurri around the plate with a few drops of crema. Enjoy!!!