Grilled Marinated Bison Steak Sandwiches

½

cup balsamic vinegar

¼

cup finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

4 bison sirloin steaks (6 ounces each) about 1-inch thick each

4 slices sourdough bread

2 cups baby arugula, washed and dried

In a small bowl, whisk together the balsamic vinegar, shallots, olive oil and mustard.

Place the bison steaks in a zip-close plastic bag and add half of the balsamic dressing. Turn to coat well. Set the remaining dressing aside. Place the sealed bag in the refrigerator and marinate for at least 2 hours, and up to 8 hours.

Heat a gas grill to medium or prepare a charcoal fire. Remove the steaks from the marinade and pat dry with a paper towel. Oil the grill rack using an oil-soaked folded paper towel held with tongs.

Grill the steaks to medium doneness, 3 to 4 minutes per side. Be careful not to overcook. While the steaks are cooking, grill the bread, turning once, until toasted, about 1 minute per side.

Toss the arugula with the reserved balsamic mixture. To assemble the sandwiches, top each slice of bread with dressed arugula and steak. Serve immediately topped with a dollop of creamy horseradish-chive sauce.

Serves four.

@Recipe nutrition:Nutrition values per serving: 556 calories, 13 g fat (3 g saturated), 58 g carbohydrate, 3 g fiber, 49 g protein, 105 mg cholesterol, 756 mg sodium.

Jim Romanoff