Eating Like A Local

Husband and I were discussing the other day how our diet has changed here, and how interesting it will be to see how it changes as we move from base to base (I’m hoping we’re near a beach sometime in the future! I’m ready to eat fish like a killer whale!).
We’ve moved on from a mostly vegetarian/pescatarian diet to one that probably closest matches a version of the paleo diet…sort of. In short, in the absence of fresh fish (although I’m hoping for a boat load of stream trout this summer a la husband) and a bounty of great produce, we have incorporated quite a bit of local grass fed bison, and some local grass fed beef. I was told the other day I was “eating like a local.”
I guess that’s the ultimate goal right? To eat what grows around you, and eat real food. 
As long as it looks and tastes like this, I’ll eat like a local any day!

Grilled Bison Caesar Salad
by Lauren Jamison
Ingredients (2 Servings)
  • 8 oz. Bison Steak (or beef)
  • 2 T Canola Oil
  • 1 T Butter
  • 1/4 tsp each Thyme, Basil, Oregano, Rosemary
  • 2 Romaine Hearts
  • 8-10 Cherry Tomatoes
  • 2 T Blue Cheese Crumbles
  • 2 T Casear Dressing
  • 1 T Olive Oil
  • Salt
  • Pepper

For the Steak
In a Skillet:

  1. Heat cast iron skillet to high heat.
  2. Pour canola oil into skillet to heat.
  3. Generously salt steak on all sides.
  4. When oil in skillet start to smoke (or water dripped into it sizzles) place steak in skillet.
  5. Sear each side for one minute.
  6. Turn of heat and add butter and seasonings.
  7. Baste the steak with the melted herbed butter.
  8. Cover with tin foil and let rest 10 minutes.
  9. Slice into thin strips.

On the Grill

  1. Heat grill to medium high heat.
  2. Salt and pepper steak on all sides.
  3. Grill 3-5 minutes on side (flipping once)
  4. Let rest 10 minutes.
  5. Slice into thin strips.

For the Salad

  1. Cut romaine hearts in half length-wise.
  2. Brush the cut sides with olive oil and place down on grill.
  3. When leaves start to wilt and grill marks are present (approx. 5 minutes), turn over and grill other side till also wilted.
  4. Cut cherry tomatoes in half.
  5. Place grilled romaine cut side up on plate, top with cherry tomatoes, blue cheese, bison slices, and drizzle with caesar dressing.
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