Grilled Bison NY Strip Steak with Caramelized Red Onions

4 High Plains Bison NY Strip Steaks
2 T. extra-virgin olive oil
1 tsp. sea salt
1 tsp. cracked black pepper
1 tsp. granulated garlic
½ Granny Smith apple, finely diced

Caramelized Red Onions

2 red onions, peeled and sliced thin
1 tsp. granulated garlic
½ tsp. cracked black pepper
1 tsp. sea salt
¼ cup extra-virgin olive oil

Add all ingredients to a non-stick sauté pan.

Cook on medium-high for 20 minutes stirring occasionally and being careful not to burn.

Onions will cook down to ½ their amount and become darker and really flavorful as the moisture is cooked out.

Grilled NY Strip Steaks

Remove bison NY strip steaks from the freezer and place in refrigerator to thaw on a cookie sheet to catch any dripping. Thaw for 24 hrs. The quick-thaw method is to place wrapped bison steaks in a bowl and place in the sink. Allow cool running water to flow into the bowl and run for 20 minutes or until thawed.

Preheat grill to high for 5-10 minutes.

Coat steaks with olive oil. Season liberally with cracked black pepper, sea salt, and granulated garlic on both sides. Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side. Let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat. Top with Caramelized Red Onions and garnish with Granny Smith Apples.

Note: For best results, we recommend only cooking your bison steaks to rare or medium-rare.