Stuffed Bison Sirloin
If you haven't ever had a stuffed steak roll-up you have no idea what you're missing. There's a melding of flavors in a roll-up that is incomparable in meat cooked any other way. When you take the rich, full flavors of a regular stuffed steak and sub in bison steak, you'll wonder why you ever ate anything else. This recipe will arm you with all the information you need to start experimenting with steak rolls for your family. Ingredients: 2 Bison Sirloin Steaks You could use a more expensive cut on these steak rolls, but stuffing lends itself perfectly to the somewhat cheaper cuts as well. Use what you have. We prefer sirloin. 2 lb. Portabello Mushrooms Again, other mushrooms would work, but the earthy flavor of the portabello is a perfect match for bison. A coarse chop on the mushrooms will work best. 1 Cup Cheese Our favorite for this recipe is provolone cheese. Sliced thinly it works perfectly. But you could also use crumbled blue cheese as well. Or if you like the Mexican cheeses, you could try grating some queso de Oaxaca. You don't want to use cheddar in this recipe. It's too greasy and the flavor doesn't work. 1 Onion Sweet onions are best for this recipe. A medium sized Vidalia chopped finely would work best, but a white onion or pearl onions would work as well. 1 Cup Baby Spinach This is optional. It makes a nice touch, but if you don't like cooked spinach, leave it out. 1 Red Pepper This is optional too. You could use any type of pepper, really. If you like it hot, use jalapeno or serrano. If you just want the color, try a red bell pepper. Yellow bell peppers taste about the same as the red ones and make a different color. You could try crushed red pepper flakes if you wanted as well. That would add some heat without the bulk. Be creative. Peppers should be chopped coarsely. 2 Cloves Fresh Garlic Chop the garlic finely and you're good to go. Yes, you can use garlic powder or garlic salt, but why would you? Use the fresh stuff. You won't be sorry. Salt And Pepper Use salt and pepper to taste. If there are other spices that take your fancy you could use them as well. It's your food, after all, doctor it up the way you like it. Instructions: In order to roll the steak it needs to be about 1/4" thick. There are two ways to make that happen. If you have a sharp knife (like a boning knife or a good filet knife) and you know how to use it, take a 3/4" thick steak and "butterfly" it so that both pieces are roughly just over 1/4" thick. If you don't have a steady enough hand (or a sharp enough knife) to butterfly the steaks, you can pound them out to 1/4" thickness with a mallet. The upside of pounding them out is it's going to tenderize the meat to some degree. Once you have the steaks ready, take your mushrooms, peppers, onion, and saute them until the onions are translucent. Then add the spinach and garlic and cook for about 1 - 1.5 more minutes. You're not cooking the spinach. You just want to sweat it. Divide the mixture between your two steaks and spread evenly on top. Then place your cheese. Finally, add your spices. Once you've gotten everything spread evenly on the meat, roll it up like you're making cinnamon rolls. When you have the roll made, you can tie with string or secure with toothpicks. If you want, you can get just a few drops of oil on your hands and rub on the roll. Then finish it off by adding more salt and pepper to the oiled roll. To cook, you're going to want your grill hot. Somewhere in the 400 degree range. If you have a grill that has separate burners for each side, turn on one side and put the meat on the other. In other words, it's going to work best if you don't have your meat directly over the fire. If your grill is all on or all off, be sure to turn regularly so you don't burn your meat. You're going to want to cook this about 30 minutes. Conclusion: This is a delightful meal. You'll find, after you do it a couple of times, that you're going to get a lot more adventurous. Put whatever you can think of in there. Fruit goes well (but you want just the fruit, not the skin or rind.) Citrus is also really good, particularly orange. Different herbs can completely change the flavor, so experiment with that. don't be afraid to try anything. This is hard to ruin, and you're going to be successful with whatever you try. Let us know in the comments below what you use to stuff your steaks. Also, if you have a different way of cooking, let us know that as well. This is a spectacular way to eat bison steak. Let us know how you liked it!