Wild West Steak

Ingredients

• 1 tablespoon canola oil, divided
• 1 Spanish onion, cut in half lengthwise and thinly sliced
• 1 red bell pepper, seeded and cut into thin strips
• 2 tablespoons coarse-grained mustard
• 1/4 cup water
• Salt & freshly ground pepper to taste
• 4 4-ounce bison or beef tenderloin steaks, about 1 inch thick, trimmed

Directions

Preheat grill.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, for 5 minutes. Add bell pepper and cook until the onion is golden, about 10 minutes more. (If the mixture becomes too dry, add 1 to 2 tablespoons of water.)

Whisk mustard with water in a small bowl. Add to the onion mixture and cook until most of the liquid has evaporated, about 2 minutes. Season with salt and pepper; keep warm.

Brush steaks lightly with the remaining 1 teaspoon oil and season to taste with salt and a generous grinding of pepper. Grill the steaks to desired doneness, about 3 minutes per side for medium-rare. Serve with the onion-pepper mixture.

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