And now, one of my favorite plates ever.
I somehow managed to find bison at a Kroger when I lived in Nashville, and couldn’t resist. As you can probably tell, I only eat red meat on rare occasions–and I almost never eat beef– but how could I pass up the chance to work with buffalo? The meat has a similar texture to beef, but it somehow tastes sweeter–if you can wrap your head around that idea. Despite its dark red color, it doesn’t have the strong, “gamey” flavor of lamb or goat either–it’s really in its own category. The funny thing was that I had never actually worked with it before–I just had a general idea of what to expect from the few times I got to eat it.
I think I tested the first version of my coffee rub for this dish, and made my first pan sauce with blueberries. I wrote about the rub in an earlier post, but figured this application warranted another mention. Bison can be pretty hard to find, though, so you could always sub it for another red meat for a similar effect. Hey, I cooked this about two years ago, and I haven’t made bison since–but if I had to pick a signature dish, this would probably be it. Hungry yet?
1 Bison Sirloin
4 Cups Rainbow Chard, chopped
3 Cloves of Garlic, minced
4 Cups Blueberries, rinsed
1/2 Cup Slivered Almonds
2 Tbs Butter
1/2 Cup Cider Vinegar
1 Tbs Corn Starch
1/2 Cup Sugar
1 Cup Arabica Coffee Beans, roasted
2 Sprigs of Thyme
2 Tbs Cumin Seeds, roasted
1 Tbs Paprika
1 Tbs Coriander Powder
1 Tbs Garlic Powder
1 Tbs Black Pepper
1 Tsp Chili Powder
1 Tsp Dried Thyme
1.5 Tbs Kosher Salt
- Heat coffee beans and cumin seeds in a dry skillet on medium heat–stirring occasionally–until fragrant. Transfer to a spice grinder, and pulse until a course powder forms. Stir in remaining spices.
- Pat the meat dry with paper towel, then brush lightly with olive oil, and season with salt. Coat in the coffee rub evenly on all sides, then let rest for thirty minutes before cooking.
- Heat a heavy pan on medium-high with two tablespoons of vegetable oil. Sear the steak on all sides, then reduce heat to medium, and cook to desired temperature.
- Remove meat from pan, and let rest before slicing.
- Place pan back on medium heat, add blueberries, and thyme, then deglaze with cider vinegar. Add sugar, and half a cup of water. Stir until the berries fall apart, then season with salt, and pepper. Stir in corn starch until the sauce thickens, then add cold butter, and lower the heat until ready to serve.
- Sauté chard, and garlic in a fresh pan with butter and olive oil. Add slivered almonds, and season lightly with salt, pepper and a teaspoon of cider vinegar if needed.
- Plate and serve.