Mesquite-grilled Bison steak with Italian parsley pesto (Barbecue and Grilling)

 

              Buffalo is known as bison. The lean steaks are enhanced by dollops of parsley pesto.

Serves 4

• 4 bison steaks (about 1-inch/2.5 cm thick)
• Olive oil
• Coarse kosher salt and fresh ground black pepper

Italian parsley pesto

• 2 cloves garlic, crushed
• 2 cups chopped fresh flat-leaf (Italian) parsley
• ½ cup walnut halves, toasted
• ¾ cup olive oil
• ½ cup freshly grated Parmesan or Romano cheese
• Kosher or sea salt and fresh ground black pepper

1. In food processor, combine garlic, parsley and walnuts ; process to a smooth paste.
2. With motor running, through the feed tube, gradually add olive oil in a slow, steady stream until thickened ; add Parmesan and salt and pepper to taste.
3. Pulse to combine ; set aside.
4. Prepare a hot fire in your grill.
5. Brush steaks with olive oil and season to taste with salt and pepper.
6. Grill for 2 to 3 minutes per side, turning once, until a meat thermometer inserted in the thickest part of the steak registers 130F (54C) for medium-rare, or until desired doneness.
7. Serve each steak with a dollop of pesto on top.

BON APPÉTIT