Fennel Crusted Bison Sirloin Steaks
with Stone Fruit Salsa
Ingredients:
4 Fossil Farms' Bison Sirloin Steaks (10 oz. each)
¼ cup fennel seeds
1 tbsp. black peppercorn
1 tbsp. granulated garlic
1 tsp. cayenne powder
1 tbsp. kosher salt
3 yellow peaches, diced
3 white nectarines, diced
¼ cup red onion, minced
1 jalapeño, seeds removed and minced
2 tbsp. mint, finely chopped
2 tbsp. lime juice
Salt and pepper, to taste
2 tbsp. cilantro, finely chopped
Equipment:
Indoor/outdoor grill
Small pan
Spice grinder
Small bowl
Meat thermometer
Cutting board
Medium bowl
Method:
1. Preheat grill to 450°F - 500°F; prepare to cook over direct heat.
2. Place a small pan over medium heat. Toast fennel seeds and peppercorns until their aromatics begin to rise from pan (about 2-3 minutes). Then, pulse in spice grinder until fine.
3. Combine with granulated garlic, cayenne powder, and kosher salt in a small bowl.
4. Rub spice mixture onto both sides of each steak.
5. Grill over high heat for about 5 minutes per side, or internal temperature reads 125°F for a medium-rare finish.
6. Set steaks aside and let rest 5 minutes before slicing.
7. Prepare salsa by mixing stone fruit, red onion, jalapeño, mint, and lime juice in a small bowl. Season to taste with with salt and pepper.
8. Thinly slice steak against grain or, if preferred, serve whole and top with salsa. Garnish with cilantro and enjoy!