On the way home from the farmers’ market last week, we stopped off at 3P Natural and Exotic Meats, a butcher recommended to us by Arieanna and Ianiv that we had been meaning to check out. 3P is one of their North Shore sources for well-priced organic meat; it also happens to be their source for bison meat, a low-fat alternative to beef. We picked up a couple of Tri-Tip steaks to throw on the barbecue. We marinated them all afternoon in some beer first, which resulted in a very juicy, almost sweet-tasting steak. The trick with bison is to cook it at a lower temperature as it doesn’t contain as much fat as beef and can get quite dry if you’re not careful.
The radish salad was thrown together with some ingredients we picked up at the farmers market where we found a rainbow of radishes and the biggest green onions I’ve ever seen. We tossed them with a simple dressing and created an easy and yummy salad to accompany our slab of bison. Delish!
If you want to try it yourself…
Microbrew Marinade (source: Everyday with Rachel Ray magazine; original recipe)
Note: This recipe obviously makes enough for a restaurant, so you’ll want to cut it down. We made approximately 1/7 the amount.
Radish Salad (source: Tonight’s Dinner)
3 bunches assorted radishes, washed, trimmed and quartered
2-3 green onions, chopped
Juice of 1 lime
olive or grapeseed oil
freshly ground salt and pepper
- Toss radishes and green onion together in a bowl.
- Slice lime in half and squeeze juice over top.
- Drizzle with oil.
- Sprinkle with salt and pepper.
- Toss until vegetables are coated.