Bison Delmonico

There's nothing more delicious than marinated charbroiled steaks topped with fire roasted Portabello Mushrooms served with your favourite side dish and loaf of Mediterranean Bread.

Roasted Zucchini Relish

  • 2 medium zucchini cubed 
  • 120 g red onion medium diced 
  • 1 tsp cracked black pepper 
  • 3 tsp garlic coarsely chopped 
  • 1 oz olive oil 

Mushroom Marinade 

  • 120 ml olive oil 
  • 120 ml canola oil 
  • 100 g diced onion 
  • 1 tbsp minced garlic 
  • fresh herb medley to taste 
  • salt and pepper 
  • 1 tbsp balsamic vinegar

Bison Marinade 

  • 1/2 L olive oil 
  • 60 ml soya sauce 
  • 60 ml sesame seed oil 
  • 2 tbsp minced fresh ginger 
  • 1-2 oz minced garlic 
  • salt and cracked pepper to taste 

Roasted Zucchini Relish 

  1. Combine ingredients; cover with foil and roast at 200°C. for approximately 45 minutes.
  2. Drain juices into food processor, with 50% of zucchini mixture and puree. 
  3. Add remainder of zucchini mixture with the following items: 
  • 1/2 tbsp lemon juice 
  • 2 tbsp white wine vinegar 
  • 100 g diced bell pepper medley 
  • salt and pepper to taste

Mushroom Marinade 

  1. Combine all ingredients with sliced portabello mushrooms (1 cm thickness) 
  2. Let stand for 1 hour.

Bison Marinade 

  1. Combine all ingredients let stand for min 3 hours. 
  2. Marinate bison steaks for up to 24 hours drain excess marinade and charbroil to desired done-ness. 
  3. Warm zucchini relish and serve under bison steaks with a generous amount of fire roasted portabello mushrooms on top.

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