Want to be health conscious and a red meat lover? Try bison.
Bison (also called buffalo) meat has a flavor similar to beef, though many say it is slightly sweeter. But what is most notable is that the American Heart Association has included lean cuts of bison as part of a heart-healthy diet.
Start to finish: 5 minutes
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 the mayonnaise, sour cream, horseradish, chives and vinegar.
Nutritionists like bison because it is low in total fat, saturated fat, sodium and dietary cholesterol. It also is nutrient-dense, containing a high proportion of protein and minerals relative to calories.
Ground bison is versatile and works well for tacos, chili, meatloaf and meatballs. The latter two are especially good if you add some moisture in the form of chopped onions or moistened, fresh breadcrumbs.
This recipe uses a balsamic vinegar and shallot marinade to add flavor and moisture. Use bison steak medallions, bison strip or rib-eye steaks for the best results.
The low-fat, creamy horseradish-chive sauce provides the perfect accent to the bison steak and peppery baby arugula.
How to make it
Start to finish: 2 hours 20 minutes (20 minutes active)
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Four 6-ounce bison sirloin steaks, about 1-inch thick each
4 slices sourdough bread
2 cups baby arugula, washed and dried
In a small bowl, whisk together the balsamic vinegar, shallots, olive oil and mustard.
Place the bison steaks in a zip-close plastic bag and add half of the balsamic dressing. Turn to coat well. Set the remaining dressing aside. Place the sealed bag in the refrigerator and marinate for at least 2 hours, and up to 8 hours.
Heat a gas grill to medium or prepare a charcoal fire. Remove the steaks from the marinade and pat dry with a paper towel. Oil the grill rack using an oil-soaked folded paper towel held with tongs.
Grill the steaks to medium doneness, 3 to 4 minutes per side. Be careful not to overcook. While the steaks are cooking, grill the bread, turning once, until toasted, about 1 minute per side.
Toss the arugula with the reserved balsamic mixture. To assemble the sandwiches, top each slice of bread with dressed arugula and steak. Serve immediately topped with a dollop of creamy horseradish-chive sauce.