Seared Bison Strip Loin with Juniper and Fennel
The leaves are beginning to change, and the wind is getting brisk. As we jump into the fall season, there are plenty of reasons to head outside with your grill. Enjoy the crisp air, the flavors of the season, and gorgeous evenings around the fire. Get ready for Seared Bison Strip Loin with Juniper and Fennel, a terrific meal for an elegant dinner in the fall air. Seared on a hot stone and seasoned with fennel seeds and juniper, this bison loin is tender, mild, and fragrant.
Grilling with bison is a great way to mix up the menu, and since bison meat has less fat and calories than many other types of red meat on the market, it can also be a healthier alternative. This loin is seasoned with a simple mixture of peppercorns, fennel seeds, and juniper berries freshly ground using a spice grinder.
To grill the steak with a beautiful crust, a method called cooking a la plancha uses a smooth stone, pizza stone, or cast-iron griddle, heated very hot to create a surface ideal for searing, with no oil required. Light your grill and heat a stone until it is scalding, then cook the bison loin on the stone for approximately 30 minutes turning once or twice. This steak is beautifully seasoned and fragrant for a classic autumn outdoor meal with a dark, robust crust and tender middle.
Seared Bison Strip Loin with Juniper and Fennel Ingredients
- 2 tablespoons black peppercorns
- 2 tablespoons fennel seeds
- 1 tablespoon juniper berries
- One 5-pound bison or beef strip loin
- Burrata Salsa, for serving
- 4 ounces burrata cheese (coarsely chopped)
- 1 tablespoon whole milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
Seared Bison Strip Loin with Juniper and Fennel Directions
- Grind the peppercorns, fennel seeds, and juniper berries into a coarse powder in a spice grinder. Season the strip loin with salt and rub with the spice mixture. Let stand at room temperature for 1 hour.
- Light a grill. Place a large pizza stone on the grate and heat until it is very hot, about 10 minutes. (To test the temperature, place a lemon slice or a few drops of water on the stone; the lemon should caramelize on contact, and the water should bounce off the surface.) Set the strip loin on the hot stone and cook for about 30 minutes, turning once or twice until the outside is richly browned and an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
- Transfer the steak to a work surface and let rest for 10 minutes. Carve into thick slices and serve with the Burrata Salsa.
- In a blender or food processor, combine the burrata with the milk and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper and serve.
Do Ahead: The salsa can be kept at room temperature for up to 4 hours. Blend once more before serving.
Taken from foodandwine.com https://www.foodandwine.com/recipes/seared-bison-strip-loin-juniper-and-fennel