BISON STEAK STREET TACOS WITH HOMEMADE PICO

INGREDIENTS:

• 1 or 2 Force of Nature Bison New York Strips
• Tortilla of choice (we like Siete)
• 1 tbsp salt 
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tsp cracked black pepper

PICO DE GALLO: 

• 3 roma (plum) tomatoes - diced
• ½ red onion - cut into thin slices 
• 3 tbsp chopped fresh cilantro 
• ½ jalapeno pepper - seeded and minced 
• ½ lime - juiced 
• 1 clove garlic - minced 
• 1 tbsp garlic powder 
• 1 tsp ground cumin 
• 1 tsp sea salt 
• ½ tsp ground black pepper  

PREPARATION: 

1. Combine all of the pico de gallo ingredients into a bowl and set aside. 
2. Remove the Bison New York Strip from the Force of Nature packaging. 
3. Pat the steak dry with a paper towel. 
4. Liberally season the entire steak with salt, garlic powder, onion powder, cumin, cracked black pepper. 
5. Heat up your charcoal or hardwoods. 
6. When the charcoal or hardwoods are white hot, place them on one side of your grill establishing two distinct heat zones. 
7. Place the New York Strip directly above the hot coals until there is a nice bubbling crust on the outside of the ribeye. (about 2-3 minutes) 
8. Flip the steak and repeat step 6. (another 2-3 minutes) 
9. Remove the steak from the direct heat, place it on indirect heat, and close the grill lid (continue to let cook for 5-7 minutes). 
10. Make sure the vents on your grill are open to release the smoke. This creates an oven like effect to complete the cooking process. 
11. Once the steak reaches ~130-132 degrees internally, remove from the grill. (use a meat thermometer for this step). 
12. Cover the steak with tin foil, and let rest for 5-10 minutes. *Very Important*
13. Remove the tin foil. Using a knife, cut the ribeye against the grain. 
14. Heat up the corn tortillas on the direct heat from the grill until both sides are slightly browned and hot. (45 second-1 minute per side). 
15. Place the steak strips on a tortilla and top with the fresh pico de gallo and cilantro
16. Enjoy!