Tasty Bison Steaks

It was warm here yesterday and I decided that we needed something that could be cooked up without heating the kitchen too much. I headed to the grocery store.

This kind of trip is often a disaster for me. I wind up wandering around the store coming up with ideas that will not work together. Ultimately I get frustrated and leave hungry or I buy enough food for 50. For whatever reason, though, I actually came across food I wanted to buy: Bison inside-round medallion steaks. They looked like filet mignon, looked super-tasty and looked quite reasonably priced.

The question became, what to serve on the side? I generally feel that you need at least two things on the side — more is better. I wandered to the produce section and found local corn on the cob… quite good looking despite it being quite early in the season. A large vidalia onion and a yellow pepper called out for tasty grilling. Then I got lazy and grabbed a bag of pre-washed organic romaine and a jar of light organic caesar salad dressing. A box of local organic grape tomatoes caught my eye as well.

Of course I wound up overgrilling the steaks a bit. (I use a meat thermometer and was aiming for around 145°F for rare-ish, but even a meat thermometer won’t help you if you leave the grill to check your email…) The steaks weren’t beyond well-done though, so the meal was still super-tasty — with a glass of red wine to wash it all down.

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