los angeles guest suites

 

pom couscous

pom steak

Bison Tacos with Avocado & Radish

by Amy Sherman
Print Email

bisontacosAmerican bison are an important part of the prairie ecosystem and after a decline almost to extinction around the end of the 19th century, today there are many ranchers working hard to bring them back. I enjoy cooking and eating bison (sometimes referred to as buffalo).

The brands I've tried thus far have all been grass fed, lean, raised in a more sustainable manner and well, delicious. You may be able to find ground bison at your supermarket and it's pretty easy to use in recipes that call for ground beef. Bison steaks however are another story.

Because most bison is grass fed, it's leaner, like grass fed beef. Considered a highly nutrient dense food, it's lower in calories, fat and cholesterol than even chicken, it has 40% more protein than beef and is high in iron, omega 3 fatty acids and vitamin E. Without rich marbling, it needs more tender loving care. Wild Idea Buffalo recently sent me some samples of their products.

Their ranch is located in South Dakota between the Black Hills and the Badlands National Park and their herd is raised without the use of antibiotics or hormones. I knew immediately what I wanted to try with the New York strip loin steak. An extremely lean piece of meat, I knew I would cook it quickly, searing to get some nice color and flavor, and serving it very rare. Because it is so lean, it's particularly good paired with something rich, like avocado.

I got my inspiration from a Martha Stewart recipe, Beef Tacos with Avocado and Radish Salsa. My adaptation is very close to the original. Here's what I did differently. I used bison instead of beef and I used a lot less of it! I rubbed the steak with oil and just sprinkled it with both cumin and chile powder. I used fresh jalapenos instead of picked ones and I added scallions. Most importantly I made my own tortillas.

Please, do yourself a favor. Buy a tortilla press and a big bag of masa harina (Maseca is a good and easy to work with brand) and never settle for store bought tortillas ever again.


Bison Tacos with Avocado and Radish (adapted from Everyday Food, Martha Stewart)

Makes 6 tacos

Ingredients

10 ounces bison strip loin steak
vegetable oil
chile powder
ground cumin
1 avocado, pitted, peeled and diced
4 radishes, diced
2 green onions, sliced
2-3 tablespoons cilantro
1 jalapeno pepper, diced, more or less as desired
2 limes
pinch salt
6 small corn tortillas, preferably homemade

Instructions

Allow the steak to come to room temperature. Pat it dry with paper towels then rub it with a just enough vegetable oil so it is glossy, but not slick. Sprinkle all sides with chile powder and ground cumin. Heat a cast iron skillet. Sear the meat 3 minutes on the top and bottom and then another 2-3 minutes on the other two sides (loin is almost square shaped). Allow to cool 10 minutes then slice thinly.

Make salsa by combining the diced avocado, radishes, green onions, cilantro and jalapeno. Slice the limes in half and squeeze them over the salsa, sprinkle with a pinch of salt, gently mix then taste. Adjust seasoning as you see fit. Heat the tortillas, top with slices of steak and salsa.

Enjoy!

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy.

Add comment


Security code
Refresh

Restaurant News

Savage's Sugar Cookies
Southern States
by Seale Ballenger

savagecookie.jpgWhen I was a kid growing up in Birmingham, Alabama, my favorite food in the whole wide world were sugar cookies from Savage's Bakery in Homewood. Made fresh daily, from before I could even walk, I...

Read more...
Hatfield's
Los Angeles
by Juliet Seniff

hatfields_logo.jpgMarriage is a beautiful thing: the union of two people who perfectly complement one another.  So be it with food.  And what better way to appreciate them both than at Hatfield’s, an epicurean...

Read more...
Melisse
Los Angeles
by Jo Stougaard

melisse.jpg My first taste of Chef Josiah Citrin’s cooking was at the James Beard “Chefs and Champagne” event in May. Melisse served a Spring Veal with Anson Mills Polenta, Morel Essence and Red Wine Jus. I...

Read more...
Little Beast Comes to Eagle Rock
Los Angeles
by Lisa Dinsmore

littlebeastmenuI really needed a night out. Life has been conspiring against us lately, but it could be worse. Tired of being homebound and cooking three meals a day, I was desperate for a a little culinary...

Read more...