Grilled Bison

Ingredients

2 garlic cloves, minced

3 teaspoons extra-virgin olive oil, divided

2 bison (buffalo) strip steaks, each about 12 ounces and 1 1/4 inches thick

3 tablespoons balsamic vinegar

1 tablespoon finely chopped fresh rosemary

1/4 teaspoon fine sea salt

3/4 teaspoon Himalayan pink salt or coarse sea salt

1/2 teaspoon ground black pepper

2 large sweet or Spanish onions, peeled and each cut into 4 slabs

Method
Instructions

ONE: Combine garlic and 1 1/2 teaspoons of the oil; brush all over bison steaks. Let steaks sit at room temperature as you prepare a grill for medium-high heat cooking.

TWO: In a small bowl, combine vinegar, rosemary, fine sea salt and remaining 1 1/2 teaspoons oil.

THREE: Sprinkle steaks with pink salt and pepper; grill, turning once or twice, until they reach desired doneness, 8 to 10 minutes for medium-rare. Brush onion slabs with vinegar mixture and grill alongside steaks, turning occasionally and basting with vinegar mixture, until browned and tender, 10 to 12 minutes.

FOUR: Transfer steaks to cutting board and let rest 5 minutes. Slice thinly against the grain, transfer to platter or plates, and surround with the onions. If you like, sprinkle a few more pinches pink salt around edges of plates or platter.