Grilled Marinated Bison Steak Sandwiches

Comments 0
Published: October 15, 2009

Makes 4 servings.

½ cup balsamic vinegar

¼ cup finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

Four 6-ounce bison sirloin steaks, each about 1 inch thick

4 slices sourdough bread

2 cups baby arugula, washed and dried

→In a small bowl, whisk together balsamic vinegar, shallots, olive oil and mustard.

→Place bison steaks in a resealable plastic bag and add half of the balsamic dressing. Turn to coat well. Set remaining dressing aside. Place sealed bag in refrigerator to marinate steaks at least 2 hours or up to 8 hours.

→Heat gas grill to medium or prepare a charcoal fire. Remove steaks from marinade and pat dry with paper towel. Oil the grill rack using an oil-soaked, folded paper towel held with tongs.

→Grill steaks to medium doneness, 3 to 4 minutes per side. Be careful not to overcook. While steaks are cooking, grill bread, turning once, until toasted, about 1 minute per side.

→Toss arugula with the reserved balsamic mixture. To assemble sandwiches, top each slice of bread with dressed arugula and steak. Serve immediately, topped with a dollop of Creamy Horseradish-Chive Sauce.

→Nutrition information per serving: 556 calories (116 calories from fat), 13 g fat (3 g saturated, 0 g trans fats), 105 mg cholesterol, 58 g carbohydrates, 49 g protein, 3 g fiber, 756 mg sodium.

Creamy Horseradish- chive Sauce

Makes 4 servings.

2 tablespoons reduced-fat mayonnaise

2 tablespoons reduced-fat sour cream

1 tablespoon prepared horseradish

1 tablespoon finely chopped chives

1 teaspoon white-wine vinegar

→In a small bowl, whisk together mayonnaise, sour cream, horseradish, chives and vinegar.

→Nutrition information per serving: 26 calories (18 calories from fat), 2 g fat (1 g saturated, 0 g trans fats), 4 mg cholesterol, 2 g carbohydrates, 0 g protein, 0 g fiber, 81 mg sodium.

The ASSOCIATED PRESS