Bison pepper steak with okra tapenade

Recipe by Chef Tillie

Marinated Bison Pepper Steaks with Onion, Okra & Wild Mushroom Tapenade


serves 4


1 cup red wine such as Cabernet Sauvignon

3 Tbsp extra virgin olive oil

1 Tbsp agave

2 Tbsp Worcestershire sauce

4 garlic cloves, minced

1 Tbsp fresh thyme

kosher salt

4 (4-6 oz) bison or elk steaks

Coarsely ground black pepper

Prepare steaks by tenderizing with a fork or jaccard. Season both sides with kosher salt..

In a small bowl whisk the wine, olive oil, agave, Worcestershire, garlic and thyme together until combined. In a nonreactive pan arrange steak in a single layer and add marinade distributing evenly over the steaks. Cover and refrigerate 4 hours or overnight, turning the steaks at least twice.

Prepare a hot grill or preheat the broiler. Pat off excess marinade from the steaks with a paper towel and transfer to a plate. Grind black pepper generously over each side of steak (about 2-3 teaspoons per steak) and press the pepper into the meat.

Grill or broil the steaks about 4 inches from the heat. For medium-rare, 3-4 minutes on each side. Cook time will vary. Allow steaks to rest about 5 minutes before serving.


3 Tbsp Extra Virgin Olive Oil

2 medium yellow onions, diced (about 2 cups)

2 cloves garlic cloves, minced

1/4 tsp fresh chopped thyme

1 head of fennel, diced

8 oz okra, sliced crosswise

kosher salt to taste

10 oz of variety of wild mushrooms or crimini mushrooms, cleaned and finely chopped

2 Tbsp tomato paste

1/8 cup red wine such as Cabernet Sauvignon

1/8 cup veal or beef stock

freshly ground pepper

Heat oil in saucepan. Add onions, garlic, thyme, fennel and okra--cook until translucent. Season with kosher salt. Add chopped mushrooms and cook 5-7 minutes, stirring occasionally. Add tomato paste and stir until combined. Cook 3 minutes. De-glaze pan with wine and stock. Simmer until reduced and remove from heat.


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