Recipes

COFFEE-RUBBED DELMONICO STEAK

Coffee Rub:

1/4 c. ancho chili powder

1/4 c. finely ground espresso

2 T. Spanish paprika

2 T. dark brown sugar

1 T. dry mustard

1 T. kosher salt

1 T. ground black pepper

1 T. ground coriander

1 T. dried oregano

2 tsp. ground ginger

2 tsp. chili de arbol powder

2 Delmonico steaks

Canola or olive oil

Salt and coarsely ground black pepper

Make rub by combining all ingredients in a bowl.  Preheat oven to 425 degrees; heat a cast-iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper.

Rub 2 T. of the coffee rub onto one side of each steak. Cook the steak, rub side down, until golden brown, about 3 to 4 minutes.  Flip the steak over, cook for 2 minutes, and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 4 to 6 minutes.

Remove and let rest 5 minutes before slicing.

GRILLED LONDON BROIL

Marinade:

4 large garlic cloves, minced

4 T. balsamic vinegar

4 T. fresh lemon juice

3 T. Dijon mustard

1 1/2 T. Worcestershire sauce

1 T. soy sauce

1 tsp. dried oregano, crumbled

1 tsp. dried basil, crumbled

1 tsp. dried thyme, crumbled

1/2 tsp. dried hot red pepper flakes

2/3 c. olive oil

2 lbs. bison London broil

In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large re-sealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set it in a shallow dish.   Refrigerate the meat overnight, turning the bag over once or twice.

Drain the marinade and grill the meat on an oiled rack set about 4 inches over medium-high heat, turning once, for 9 to 10 minutes on each side, or until the meat registers 135-140 degrees (for medium rare) on a meat thermometer.

Transfer the meat to a cutting board and let stand for 10 minutes. Cut meat diagonally across the grain into thin slices.

GUNPOWDER BISON & TRADING CO. MEATLOAF

1 stick unsalted butter

1 onion, diced

2 cloves garlic, finely chopped

2 stalks celery, diced

1 1/2 tsp. dried thyme

1 1/2 tsp. salt

1 1/2 tsp. freshly ground black pepper

2 eggs

1/2 c. milk

1 c. bread crumbs

3 lbs. ground bison

SAUCE* (optional):

1 c. ketchup

1 tsp. liquid smoke

1/2 tsp. garlic powder

1/2 c. brown sugar

Preheat oven to 350 degrees. In a large skillet over medium heat, melt the butter. Add the garlic, onion, celery, thyme, salt, and pepper. Sauté until vegetables are tender. Remove from heat and cool. In a large bowl, beat the eggs and add the milk and breadcrumbs. Add the meat to the cooled vegetable mixture and mix well. Then add the breadcrumb mixture and mix thoroughly until combined. Divide the mixture in half and press each half into a 9x5x3-inch loaf pan. Cover with aluminum foil and poke holes in the foil to vent. Bake for 1 hour or until the internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing and serving.

*We like to serve our bison meatloaf with this tasty sauce! You may add it to the top of the meatloaf halfway through baking or after you slice it.