Monday, July 18, 2016

American Bison Chopped Sirloin Steak with Galangal Chinkiang Vinegar Glacé, Caramelized Bermuda Onion, Szechuan Pepper Portobello and Upland Cress

     Free Range Buffalo Chopped Sirloin With A Nice Fusion Of Flavors!
     Alternative natural free range wild game meat has been a popular choice in recent years.  American bison seems to outsell all other wild game meat, because is has a mild agreeable flavor.  
     Wild game sells for a fairly high price, so just making a regular everyday average entrée is kind of a waste of an opportunity to cook something nice.  Wild game should be treated with respect, because the supply is limited.  Wild game like free range buffalo is a good choice for a special meal made with some creative flair. 
     A few decades ago, Chopped Sirloin Beef Steaks were on nearly every restaurant menu.  At most fine dining steakhouses, the Chopped Sirloin Steak was almost always the cheapest item on the menu.  Just because a ground sirloin steak was cheap, it does not mean that quality was compromised.  The ground beef came from the sirloin section, so it was tender, juicy and full of rich beef flavor.  
     Customers really do miss old school menu items, like a Chopped Sirloin Steak.  Many modern chefs think that the old style cuisine is beneath their own standards, so Chopped Sirloin Steak have nearly become a relic of the past.  
     In reality, not every customer wants to spend $100 to get a tiny portion of aged beef steak that is presented creatively.  Friday night customers that work hard all week want to see some old fashioned large portion menu items that taste great and are reasonably priced.  Senior citizens also like a modest priced Chopped Sirloin Steak, because the meat is guaranteed to be easy to chew.  Modest price, tenderness and flavor is what a good Chopped Sirloin Steak is all about!
     With the old fashioned ideals of a classic Chopped Sirloin Beef Steak in mind, I created today's modern steakhouse style buffalo recipe.  The American Bison Chopped Sirloin Steak in the photo examples weighs 12 ounces, just like the old days.  At a steakhouse restaurant, today's buffalo entrée could sell for $18 to $26.  At home, this modern ground sirloin buffalo steak entree can be made for less than $10.  No matter how one looks at it, today's gourmet Bison Chopped Sirloin Steak is a bargain by home or restaurant standards.  

     Galangal Chinkiang Vinegar Glacé:
     This recipe yields 1 portion.  (About 2 ounces.)
     Chinkiang Vinegar is also called Chinese Black Vinegar.  This vinegar is dark brownish black in color.  It is made with a variety of malted grains and fermented rice.  The flavor is rich, deep and complex.  Chinkiang vinegar is semi sweet and it is not acidic.  Many chefs compare Chinese black vinegar to Balsamic Vinegar, but the flavor is actually more complex.
     Galangal is Thai Blue Ginger Root.  Dried galangal has a mellow savory ginger flavor.  Fresh galangal has a sharp, strong aromatic ginger flavor.  The combination of fresh galangal and Chinkiang Vinegar is perfect for American bison!  
     Step 1:  Heat a small sauce pot over low heat.
     Add 1 cup of water.
     Add 1/3 cup of Chinese Black Vinegar.
     Add 1 tablespoon of finely chopped fresh galangal.
     Add 1 tablespoon of raw sugar.
     Add 1 pinch of coriander.
     Add 2 tablespoons of rich clear beef stock.
     Step 2:  Gently simmer and reduce till the galangal is tender and the sauce is a thin syrup consistency.  
     Step 3:  Remove the pot from the heat.  
     Place the sauce in a ceramic cup.
     Keep the sauce warm in a 135ºF bain marie or gently reheat the sauce to order.

     Caramelized Bermuda Onion:
     This recipe yields 1 garnishing portion.
     Step 1:  Heat a small sauté pan over medium/medium low heat.
     Add 2 teaspoons of unsalted butter.
     Add 1/2 cup of julienne sliced Bermuda Onion.
     Sauté till the onions caramelize to a light brown color.
     Step 2:  Season with sea salt and black pepper.
     Keep the Caramelized Bermuda Onion warm on a stove top.  

     Szechuan Pepper Portobello:
     This recipe yields 1 portion.
     The mushroom trimmings and peelings can be saved for making sauces!
     Step 1:  Select a large 6" portobello mushroom.
     Remove the stem. 
     Carefully use a spoon to scrape the gills off.
     Peel the outer brown skin off of the mushroom.
     Step 2:  Heat a ribbed cast iron griddle or chargrill to a medium temperature.
     Lightly brush the mushroom with vegetable oil.
     Season with sea salt.
     Grill the mushroom on both sides, till grill marks appear.
     Step 3:  Place the grill marked mushroom cap on a small broiler pan with the gill side facing down. 
     Sprinkle 1 pinch of crushed Szechuan Pepper on the mushroom.
     Roast in a 350ºF oven till the mushroom is fully cooked and tender.
     Keep the Szechuan Pepper Portobello warm on a stove top.

     American Bison Ground Sirloin Steak:
     This recipe yields 1 hearty portion.
     Buffalo is best when it is cooked to less than a medium steak temperature.  Buffalo meat is very lean and it will become dry, if it is overcooked.
     Since buffalo is so lean, it will need to be lightly brushed with oil or it will stick to the grill.  
     Step 1:  Shape 12 ounces of ground bison sirloin into a thick oval patty shape. 
     Chill the bison chopped sirloin steak, till it is firm again.  
     Step 2:  Heat a ribbed cast iron griddle or chargrill to a medium/medium high temperature.
     Season the grill grates by wiping them with an oil cloth.  
     Step 3:  Brush the ground buffalo steak with vegetable oil.
     Season with sea salt and black pepper.
     Sprinkle 1 pinch of cumin on the steak. 
     Step 4:  Grill the bison chopped sirloin steak till grill marks appear on both sides and the steak is cooked to a medium finish temperature.  
     *Lightly brush the lean buffalo chopped steak with vegetable oil each time it is flipped.  
     Step 5:  Place the bison chopped steak on a wire screen roasting rack over a drip pan and let it rest for 1 or 2 minutes.

     American Bison Chopped Sirloin Steak with Galangal Chinkiang Vinegar Glacé, Caramel Bermuda Onion, Szechuan Pepper Portobello and Upland Cress:
     This recipe yields 1 steakhouse style entrée.
     Step 1:  Place a bed of organic Upland Cress on the back half of a plate, so the stems fan out from center.
     Sprinkle 1 small pinch of sea salt over the upland cress.
     Sprinkle a few drops of pure sesame oil over the upland cress.
     Step 2:  Cut the grilled Szechuan Pepper Portobello, so it can be fanned out like fingers.
     Place the portobello on the upland cress and fan the mushroom out.
     Step 3:  Place the American Bison Chopped Sirloin Steak on the front half of the plate next to the portobello and upland cress.
     Place a small mound of the Caramelized Bermuda Onion on the steak.
     Garnish the onions with a small mint sprig.
     Step 4:  Spoon a generous amount of the Galangal Chinkiang Vinegar Glacé on the plate around the steak.  (About 3 tablespoons.)

     This modern American Bison Chopped Sirloin Steak Entrée certainly has eye appeal and the flavors taste nice!

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