Four – Six 6 oz bison steaks

Sweet Corn Relish

3 ears corn, husked, desilked, blanched in boiling salted water for 2 minutes, and drained
1/2 red bell pepper, seeded and diced small
1/2 green bell pepper, seeded and diced small
1 medium red onion, peeled and diced small
1-2 Tablespoons fresh hot chile pepper of your choice, minced
1/2 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons molasses
3/4 cup fresh cilantro, roughly chopped
Salt and freshly cracked black pepper to taste

Place the corn around the edges of a hot fire, where the heat is lower, so it is just barely over the coals. Cook the corn, rolling it around frequently, for about 3 minutes, or until well browned. Remove from the grill.

As soon as the ears are cool enough to handle, slice the kernels from the cobs into a small bowl. Add the remaining ingredients and toss well.

Spice Paste

2 Tablespoons garlic, minced
1/2 cup dried oregano
2 Tablespoons paprika
2 Tablespoons cumin seeds, toasted
3 Tablespoons grainy mustard
1/4 cup olive oil
1/3 cup red wine vinegar
2 limes, juiced
Salt and freshly cracked black pepper to taste

In a small bowl, combine all of the paste ingredients and mix well. Sprinkle the steaks with salt and pepper. Reserve about 1/4 cup of the spice paste, and rub the steaks generously with the remaining amount.

Place the steaks on the grill over a hot fire and cook for 5 to 7 minutes per side for medium rare. If you like your meat well done, it’s best you just chew on your shoe and not spend the money on the bison!

Remove the steaks from the grill, brush on the reserved spice rub, and allow to rest for 5 minutes.  Serve each of the steaks with a squeeze or two of lime, and a big spoonful of the Sweet Corn Relish