Wednesday, July 30, 2014
Inquirer Daily News

Kind of Carpaccio

From J.M. Hirsch (Associated Press)

2 serving(s)

1/4 cup mirin
 
Kosher salt and coarsely ground black pepper
 
Two 6-ounce bison steaks
 
1 tablespoon vegetable or canola oil
 
1 lemon, cut into wedges

1. In a medium bowl, whisk together the mirin, 1 teaspoon salt and 1 teaspoon pepper. Add the steaks, turning to coat evenly, then refrigerate for at least 20 minutes and up to an hour.
 
2. When ready to cook, in a large skillet over medium-high, heat the oil until very hot but not smoking. Add the steaks and sear on each side for 1 1/2 minutes. Transfer the steaks to a platter and let rest for 5 minutes.
 
3. Once the steaks have rested, thinly slice them across the grain. Fan the slices onto 2 serving plates, then seasoned with salt and pepper. Squeeze 1 or 2 lemon wedges over each. Serve immediately.
 
Nutrition information per serving: 290 calories; 90 calories from fat (31 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 105 mg cholesterol; 7 g carbohydrate; 0 g fiber; 5 g sugar; 37 g protein; 570 mg sodium.

Tagged as: | Main dish

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