Wild Idea Buffalo Recipe of the Week - Bison Carpaccio

Another delicious sounding appetizer recipe for the Wild Idea Buffalo Recipe of the Week,  Bison Carpaccio. It's from Jill O'Brien of Wild Idea Buffalo.   http://wildideabuffalo.com/ 



Bison Carpaccio *pronunciation: car-paht-cho
Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining.


Ingredients:
2 – 10oz. Wild Idea Buffalo New York Strip Steaks

¼ – cup olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – green onions, sliced
2 – tablespoons capers
2 – lemon wedges
sea salt and fresh cracked pepper



Preparation:
1)   Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks.
2)   On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes.
3)   Turn exhaust fan on high and heat a heavy skillet, over high heat, the hottest heat you have. Place oiled steaks in hot pan and sear for 30 second on each side.
4)   Remove steaks from the pan and place on a cutting board. Allow steaks to cool before slicing. Slice steaks into thin slices.
5)   To plate, circle sliced onions an inch or two inside the plates parameter and arrange sliced steaks over the onions. Cover with plastic wrap until you are ready to serve. Right before serving, squeeze with lemon wedges and sprinkle with sea salt, a crack of black pepper and capers.

Serve with thin crinkle cut potato chips or the thinnest potato chips available. They make for a great vehicle to ones mouth.



 http://wildideabuffalo.com/2014/appetizer-recipes-to-the-holiday-party-rescue/