• 1/4 cup cilantro or parsley, chopped
• 1/4 cup sliced pickled jalapeño peppers, chopped
• 4 bison - 9 oz. ribeye steaks
• 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 485, fat 18.0g, 35% calories from fat, cholesterol 201mg, protein 75.2g, carbohydrates 0.6g, fiber 0.2g, sugar 0.2g, sodium 258mg, diet points 11.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.0, Lean meat: 11.5, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Burgundy, or Merlot.