Bison Cube Steak with Fresh Figs

• 1/2 cup dry red wine
• Four 12-ounce New York strip bison steaks, 1 1/2 to 2 inches thick, at room temperature
• 4 to 8 teaspoons grapeseed oil
• Salt and freshly ground pepper to taste
• 1/4 cup fig syrup or maple syrup
• 4 fresh figs, cut into quarters
• 4 sprigs watercress

1. In a small saucepan, bring the wine to a boil over high heat.
2. Reduce the heat and simmer the wine for about 25 minutes, or until reduced to 2 tablespoons.
3. Cut each bison strip steak into 4 equal square or rectangular pieces.
4. Rub both sides of the steaks with grapeseed oil and season generously with salt and pepper.
5. Sear the steaks in a large nonstick skillet over medium heat for about 1 1/2 minutes on each side, or until lightly browned.
6. You might find it easier to use 2 skillets.
7. In a small bowl, whisk the reduced wine syrup and fig syrup together.
8. Drizzle each steak with all but about 2 tablespoons of the wine mixture.
9. Cook for 2 to 3 minutes, turning constantly, so that the syrup glazes the meat.
10. Cook about 2 minutes longer for rare, or 4 to 5 minutes for medium-rare.
11. Transfer the steaks from the pan to a cutting board.
12. Let them rest for about 3 minutes, or until cool to the touch.
13. Cut each steak into small cubes.
14. Reassemble the cubes into the shape of the original steaks, pressing them together to adhere, and place each on a warmed plate.
15. Arrange the fig quarters on each plate and garnish with watercress.
16. Drizzle the remaining wine syrup over each plate and serve.

red wine, bison, grapeseed oil, salt, syrup, fresh figs, watercress

Taken from www.cookstr.com/recipes/bison-cube-steak-with-fresh-figs (may not work)