Bison Provincial
“Bison Provincial” Flank Steak Sandwich
Pack a picnic that would make your French grandmother proud with this savory sandwich. Simple and fresh with French spices and ingredients, we recommend this delightful sandwich with a refreshing chilled wine. Bon appétit!
- 1 (2 lbs.) Bison Flank Steak
- 1 Fresh French Baguette
- 1 Red Bell Pepper (Roasted)
- 1 Yellow Bell Pepper (Roasted)
- 1 Lg. Yellow Onion (Peeled and Sliced)
- 1 Small Round of Brie Cheese
- 5 – 10 Fresh Basil Leaves
- 1 Bunch Basil leaves
- 2 tbsp Butter (softened)
- 1 tbsp Dry Thyme
- 1 tbsp Garlic Powder
- 2 tsp Lavender Flowers
- 1/4 cup Dijon Mustard
- 1/4 cup Mayonnaise
- 1 tbsp Olive Oil
- Salt and Pepper to Taste
- To prepare the bison flank steak, rub the meat with thyme, lavender, garlic, salt, and pepper and set aside.
- Rotate the peppers on a hot grill until they are evenly charred and roasted. Immediately place the roasted peppers in plastic bag or a bowl and cover them. The steam allows the skin to peel more easily. Let the peppers stand for 10 minutes.
- Peel the peppers, remove their seeds, and set aside. Important note: Do not rinse the peppers under water as you peel them. This will wash away much of your flavor.
- Using a skillet over medium-low heat, add 1 tbs. butter and add the sliced onions. Salt and pepper your onions, and cook them slowly until the onions turn golden brown. Note: do not over-stir your onions but do not burn them either. If you do, you must start over. Remove the onions from heat and let them cool.
- Grill the High Plains Bison flank steak over high heat. This should take about 3 minutes per side. Note: never overcook bison. Bison is its juicy best between rare and medium. Remove from the grill and let your bison rest before slicing.
- Mix the mustard and mayonnaise in a small bowl to create a dijonnaise sauce.
- To assemble the sandwich, slice the baguette lengthwise.
Spread your remaining butter on the inside of the bread,
then spread the dijonnaise sauce. Add the roasted peppers and sliced steak. Cover with sliced Brie and caramelized onions and add salt and pepper to taste. To finish, stuff with basil leaf.
