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| General Category : Main Course |
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| Food Group : Meat-Other |
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| Preparation Method : BBQ |
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| Other Criteria : Entertaining & Holiday |
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Here, the Prairies meet the sophisticated urban centre of Montreal. Bison (buffalo) is lean, exceptionally tasty meat, like very rich beef. Of course, you can substitute beef steaks for the bison. If you are serving the seafood course, this should be enough for 16 people. If you're serving the steak as a stand-alone main, it should serve eight.
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Ingredients
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4 bison rib-eye or strip loin steaks (about 1 lb/500 g each) |
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4 tsp (20 mL) extra-virgin olive oil |
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Montreal Steak Spice: |
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1 tbsp (15 mL) coriander seeds, lightly toasted |
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1 tbsp (15 mL) black peppercorns |
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1 tsp (5 mL) dill seeds |
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4 tsp (20 mL) coarse sea salt or kosher salt |
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2 tsp (10 mL) paprika |
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2 tsp (10 mL) hot pepper flakes |
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1-1/2 tsp (7 mL) granulated garlic (or 1 tsp/5 mL garlic powder) |
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Preparation
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Montreal Steak Spice: Coarsely grind together coriander seeds, peppercorns and dill seeds; mix in salt, paprika, hot pepper flakes and garlic.
Rub each steak with 1 tsp/5 mL oil; sprinkle each with 2 tsp/10 mL to 1 tbsp/15 mL Montreal Steak Spice, according to taste. Place on greased grill over high heat; close lid and grill, turning once, 6 to 8 minutes for rare or until desired doneness. Let rest for 3 minutes. Slice thinly across the grain.
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Nutritional information
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Per each of 16 servings: about 136 cal, 25 g pro, 3 g total fat (1 g sat. fat), 1 g carb, trace fibre, 71 mg chol, 256 mg sodium. % RDI: 1% calcium, 22% iron, 2% vit A.
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Source
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Homemakers Magazine: Summer 2007
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