By Lorelie Scorzafava
As seen in the July/August 2014 issue of Bear Hunting Magazine
Nothing says summer like a grilled steak. This bear steak is marinated with an aggressive marinade that will not only add flavors of the southwest but will tenderize whatever steak you choose to use. Use a full-bodies wine, one you can enjoy in a glass as well. Dark beer works best but use what you have on hand. For those that like more heat adjust red pepper flakes and jalapeno garnish. Just remember to cook your meat until no pink remains. If you are unsure, use a meat thermometer and follow the guide lines for pork (170°). So crank up the grill, and savor the flavor of the southwest.
2 - lbs. bear sirloin steak 7 cup red wine
1 - can of dark beer1 - small red onion, sliced juice.from 6 limes
¼ - cup chopped.fresh cilantro leaves Salt and pepper to taste
½ - tsp. red pepperflakes ( or more to taste)
½ - tsp. ground cumin chopped, seeded jalapeno
Combine all ingredient s except bear steak and stir. Using a non-reactive bowl or sealable plastic bag, pour marinade over meat and let marinate several hours up to 6 hours in the refrigerator. Preheat grill. Remove steaks from marinade and grill on each side for 5-7 minutes, until no pink remains. Let rest for 5 minutes. Garnish with chopped jalapeno if desired. Serve with red beans and rice and green beans with roasted red pepper strips and corn on the cob.
For the green beans:
1- pound green beans cooked until tender crisp (I use flat Italian style beans). Keep the beans warm. While broiling steaks, broil 1 sweet red pepper over the coals until blackened and blistered. Place in paper or plastic bag for several minute while steak continue to cook. Peel charred skin from pepper, seed it and cut into thin strips. Toss with cooked green bean s, top with a pat of butter and salt and pepper.