High Plains Bison Skewers with Pesto Dip
High Plains Bison Skewers with Pesto Dip
Tender chunks of marinated High Plains Bison are the stars in these grilled kebabs. Tasty vegetables and a delicious pesto dipping sauce turn them into a complete meal.
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, finely minced
- 3/4 lb High Plains Bison steak
- 12 oz marinated artichoke pieces, drained
- 3 cup grape tomatoes
- cooking spray
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup prepared basil pesto
- In a medium bowl whisk together the oil and vinegar until combined. Stir in the garlic.
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Trim the High Plains Bison steaks and cut into ¾-inch cubes. Add the bison to the marinade and toss to coat. Marinate for up to 30 minutes at room temperature or up to 4 hours in the refrigerator. Remove bison and discard the remaining marinade.
- Soak 24 6-inch bamboo skewers in water for 10 minutes; drain.
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Place one piece of artichoke about 2 inches from the point of each skewer, then add 1 tomato and then 1 piece of bison on the end of each skewer. Skewers may be made to this point up to a day ahead and stored in the refrigerator in an airtight container.
- Spray a grill or large grill pan with cooking spray and pre-heat over a medium-high heat. Season the meat on the skewers with salt and pepper. Place the skewers on the grill and cook 3 to 4 minutes for medium-rare, turning once. (Do this in 2 to 3 batches if using a grill pan.)
- To serve, arrange the skewers on a platter with a small bowl of pesto sauce for dipping.
