It was tight for me with school starting and a computer issue at home, but I did manage to create a simple, tasty sandwich with a native species tucked in between some French bread and garnished with a dose of Argentinian sauce.
My main ingredients were:
- A small bison steak.
- Fresh spinach
- French bread
- Portobello mushrooms
- Chimichurra sauce
I grilled the steak in butter and olive oil in a hot cast iron skillet. The steak was only seasoned with black pepper and kosher salt prior to cooking.
While the steak was grilling, I sliced a loaf of fresh French bread, buttered each slice, and then toasted them on a hot griddle.
When the bison steak was almost ready, I added sliced mushrooms to the pan to saute in the bisony, buttery drippings.
The sandwich was assembled by setting a bed of fresh spinach and mushrooms on top of one slice of toasted French bread.
The bison steak was then sliced thinly, piled atop of the spinach, and drizzled with chimichurra sauce.
After assembly, it looked something like this!
Both taste testers pronounced it very good ... although two sandwiches were needed for verification purposes.