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:
- Combine all of the pico de gallo ingredients into a bowl and set aside.
- Remove the Bison New York Strip from the Force of Nature packaging.
- Pat the steak dry with a paper towel.
- Liberally season the entire steak with salt, garlic powder, onion powder, cumin, cracked black pepper.
- Heat up your charcoal or hardwoods.
- When the charcoal or hardwoods are white hot, place them on one side of your grill establishing two distinct heat zones.
- 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)
- Flip the steak and repeat step 6. (another 2-3 minutes)
- 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).
- Make sure the vents on your grill are open to release the smoke. This creates an oven like effect to complete the cooking process.
- Once the steak reaches ~130-132 degrees internally, remove from the grill. (use a meat thermometer for this step).
- Cover the steak with tin foil, and let rest for 5-10 minutes. *Very Important*
- Remove the tin foil. Using a knife, cut the ribeye against the grain.
- 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).
- Place the steak strips on a tortilla and top with the fresh pico de gallo and cilantro
- Enjoy!
