• 1/4 cup cilantro or parsley, chopped
• 1/4 cup sliced pickled jalapeño peppers, chopped
• 1-1/2 lbs. top sirloin bison steak, 1 inch thick
• toothpick
• 1 Tbs. canola oil
• 1/2 tsp. ground cumin

Prepare grill or broiler. Combine cilantro and jalapeños in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with toothpicks. Combine remaining ingredients and pepper to taste in a bowl and rub over outside of steaks. Grill or broil about 5 inches from heat source 4-5 minutes per side, or longer for more well done meat. Remove toothpicks before serving.

Per serving: calories 324, fat 13.1g, 38% calories from fat, cholesterol 146mg, protein 47.8g, carbohydrates 0.6g, fiber 0.2g, sugar 0.2g, sodium 215mg, diet points 8.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.0, Lean meat: 6.8, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Cabernet Sauvignon, or Burgundy.