Buffalo Bill New York Strip Steaks on a bed of grilled red and yellow bell peppers in a grainy mustard sauce.
We’ve had beautiful weather in Denver, warm and perfect for hanging out on the deck drinking fiery Mexican Micheladas with steaks searing on a hot grill. This Buffalo Bill Steak combines Bison New York Strip Steaks resting on a bed of sautéed red and orange bell peppers and onions and seasoned with salt and pepper and zesty grained mustard. Mouthwateringly delicious.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.
Ladies and Gentlemen … start your grills.
- 1 T . olive oil divided
- 1 onion halved and thinly sliced
- 1/2 red bell pepper cored, seeded and cut into thin strips
- 1/2 yellow bell pepper cored, seeded and cut into thin strips
- 2 T . coarse grain mustard
- 1/2 C . water
- Salt and pepper to taste
- 2 Bison New York Strip Steaks
Preheat grill to medium. In large skillet, heat two teaspoons of the oil over medium heat. Add onion and cook, stirring frequently for about five minutes. Add bell peppers and cook until onion is golden, about ten minutes. If mixture becomes too dry, add a little water. In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover. Brush steaks lightly with remaining oil and season with salt and pepper. Grill about three minutes per side for medium-rare. To serve spoon the onion and pepper mixture onto a platter and top with steaks. At the dinner table spoon mixture over steaks and enjoy.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.
Buffalo Bill New York Strip Steaks … It’s what’s for Dinner.