Mexican Style Grilled New York Steaks

Name: Mexican Style Grilled New York Steaks
Ingredients: 2 – Wild Idea Bison New York Strip Steaks or any Bison Steak; 1 – tablespoon olive oil; 2 – tablespoons Jill’s Mexican Seasoning or other Mexican seasoning; Omnivore Salt, or other fine finishing salt; 2 – tablespoons olive oil; 1 – medium onion, chopped; 1 – tablespoon butter; 3 – fresh, organic ears of sweet corn, shucked; 1 – teaspoon salt; 2 – teaspoons Jill’s Mexican Seasonings; 1 – bell pepper, diced; 1 – can black beans, drained & rinsed; 1 – small jalapeno, diced; ½ - cup fresh cilantro, chopped; ½ - of a lime

Jill O’Brien

Mexican style grilled steaks with with Southwest Succotash will take you south of the border, at least for a little while! The added zing of spice rubbed into our 100% grass-fed/grass-finished bison steaks, served up with Southwest Succotash will have you wanting one more bite! Serves 2 to 4.

Ingredients

2 – Wild Idea Bison New York Strip Steaks or any Bison Steak
1 – tablespoon olive oil
2 – tablespoons Jill’s Mexican Seasoning or other Mexican seasoning
Omnivore Salt, or other fine finishing salt

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2 – tablespoons olive oil
1 – medium onion, chopped
1 – tablespoon butter
3 – fresh, organic ears of sweet corn, shucked
1 – teaspoon salt
2 – teaspoons Jill’s Mexican Seasonings
1 – bell pepper, diced
1 – can black beans, drained & rinsed
1 – small jalapeno, diced
½ - cup fresh cilantro, chopped
½ - of a lime

Directions

Remove the Wild Idea Buffalo New York Strip Steaks (or, any other of our premium steaks) from the package, rinse under cold water and pat dry.
Place on a plate and drizzle with the olive oil and season with the Mexican seasonings. Cover and rest for up to two hours at room temperature.
Preheat grill to high heat, about 500° and ensure that the grill grates are cleaned and lightly rubbed with oil.
Place steaks on the grill and close the grill lid. Grill for 1.5 minutes before turning.
Turn the steaks and continue to grill for another 1.5 minutes for medium rare. Turn steaks and grill for another 30 seconds on each side. Remove the steaks from the grill and cover. Allow them to rest for five minutes before serving or cutting. *If grilling smaller steaks, adjust your grilling time.
Finish the steaks by seasoning with a pinch of Omnivore Salt, and serve with Southwest Succotash for a wonderful seasonal meal.

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1) In a large sauté pan, over medium high heat, add the olive oil and the onion, and sauté for three minutes, stirring occasionally.
2) Add the butter and the sweet corn and stir to incorporate. Sauté for three additional minutes.
3) Add the remaining ingredients except the lime, in the order listed, stirring to incorporate after each item is added. Bring to full heat.
4) Squeeze the lime into the succotash and season to taste. *I like a bit more salt & spice!