Grilled Bison Steaks with Cherry Bomb Tomato Sauce

Sweet garden cherry bomb tomatoes paired with 100% grass-fed bison steaks is a memorable mouthful. The sauce requires no cooking, just time to marinate, and the other items come together in quick order. A new favorite for my recipe box!

Ingredients for Steak: (serves 2)

• 1 – 8 oz. Bison Hanger Steak, or other bison steak
• 2 – tablespoons olive oil
• 1 – tablespoon fish sauce (I like Red Boat)
• 1 – teaspoon salt
• 1 – teaspoon black pepper

Ingredients for Tomato Sauce: (serves 2 to 4)

• 1/3 – cup olive oil
• 2 – tablespoons fresh lemon juice
• 1 – tablespoon chopped garlic
• ½ - tablespoon sugar 
• 1 – teaspoon salt
• ½ - teaspoon black pepper
• ¼ - teaspoon red pepper flakes, crush lightly
• 2 – cups quartered cherry bomb tomatoes, or other tomatoes
• 1/3 cup – julienned fresh basil leaves

Other Ingredients:

• Bucatini Pasta, or other pasta
• Fresh basil leaves or oregano for garnish & flavor
• Optional - Pesto
• Optional - Grated parmesan cheese
• Optional – Balsamic syrup

Preparation:

1) Rinse the buffalo steak under cold water and pat dry with paper towels. Mix the steak marinade ingredients together and rub into the steak. Cover the steak and marinade for a minimum of one hour or up to 24 hours in the refrigerator. Rest the steak at room temperature one hour before cooking. This simple marinade takes this delicious cut from good to great. 

2) For the tomato sauce, combine the olive oil, lemon and spices and mix together. (*Optional: Before adding the tomatoes, I flash/pulse process them for just seconds in a food processor to lightly crush.) Add the tomatoes and fresh basil to the other ingredients and toss to coat. Cover the sauce and allow it to marinade at room temperature for two hours. Or, refrigerate to marinate longer, pulling two hours prior to using. 

3) Prepare pasta according to directions, in heavily salted water, 2 tablespoons salt. Reserve a cup or two of the pasta water if preparing ahead of time. 

4) To grill the steak, heat the gas grill to high heat, 500°. Grill for 1.5 minutes on each side, closing the grill lid in between turning. Turn again for 30 seconds each side. Remove the steak from the grill, cover the steak, and allow it to rest for five minutes. 

5) Heat reserved pasta liquid, and add desired amount of pasta and heat through. Optional; add a couple spoonfuls of pesto and toss to lightly coat the pasta. 

6) If the fresh tomato sauce was refrigerated, pull two hours before using and either place in a sunny window or heat in the microwave for one minute to lightly warm. 

7) To plate, place pasta on the plate, slice the steak and divide between two plates, and spoon generous amounts of tomato sauce over all. Sprinkle with parmesan and garnish as desired. 

Note: Any Wild Idea Buffalo Steaks could be used for this recipe. The above grilling directions are time specific to the Flat Iron. Modify your time based on the cut you are using. Basic steak cooking instructions can be found here.