NewburyportNews.com, Newburyport, MA

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April 10, 2013

Find compromise with a seared bison carpaccio

(Continued)

Also, I like to make this with bison steaks (now widely available at most grocers) because it is extremely lean and tender. That combination — plus its generally more assertive flavor — makes it an ideal candidate for this sort of minimalist cooking. But feel free to substitute your preferred cut of beef steak.

KIND OF CARPACCIO

Start to finish: 30 minutes (10 minutes active)

Servings: 2

1/4 cup mirin

Kosher salt and coarsely ground black pepper

Two 6-ounce bison steaks

1 tablespoon vegetable or canola oil

1 lemon, cut into wedges

In a medium bowl, whisk together the mirin, 1 teaspoon salt and 1 teaspoon pepper. Add the steaks, turning to coat evenly, then refrigerate for at least 20 minutes and up to an hour.

When ready to cook, in a large skillet over medium-high, heat the oil until very hot but not smoking. Add the steaks and sear on each side for 1 1/2 minutes.

Transfer the steaks to a platter and let rest for 5 minutes.

Once the steaks have rested, thinly slice them across the grain. Fan the slices onto 2 serving plates, then seasoned with salt and pepper.

Squeeze 1 or 2 lemon wedges over each. Serve immediately.

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