INGREDIENTS (makes 4 portions)
For the Butter
1/2 lb. ramps (wild leeks), trimmed & cleaned
1lb salted butter, brought to room temperature
1/2 lemon zested & juiced
salt & pepper to taste
For the steaks
1 1/2 teaspoons kosher salt
1 teaspoon pepper
Four 8-ounce buffalo strip loin steaks
For the Panzanella
Four thin slices of peasant bread, torn into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2lb fat asparagus, peeled
1/4 cup red wine vinegar
Freshly ground pepper
2 cups baby arugula
1/2 small red onion, wedged
3 oz. aged Gouda
For the wild leek butter
Trim the root ends from the ramps and clean them well under cold running water.
Blanch the clean ramps quickly by dropping them for 30 seconds in a large pot of boiling salted water. Remove the ramps from the boiling water with tongs and shock them in a sink full of ice and water to cool them down quickly so they retain their fresh green color. Drain the ramps, squeezing out as much liquid as you can with your hands.
With a sharp knife, thinly slice the chilled & drained blanched ramps.
In a large bowl (or Kitchen Aid mixer with a paddle), mix butter, lemon juice, ramps, salt and pepper.
Form logs of the mixture and wrap tightly in pieces of wax paper, parchment paper or plastic wrap.
Set aside for use
For the steaks
Season the steaks with salt pepper and olive oil. Heat the grill to medium-high. Grill the steaks, about 5 minutes per side for medium rare.
For the panzanella
At the same time season your asparagus, peasant bread, red onion and grill until tender and adequately charred to your liking
In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss.
Serve on a platter with your Bison striploin smothered with the wild leek butter (you will have extra butter) Enjoy!
Buy Black Angus Fine Meats & Game Bison Striploin here