The Secret Ingredient (Liquid Smoke): Smoky Bison Sandwiches Recipe

1. 1

   Place the bison steak in a baggie with the liquid smoke, and marinate in the fridge for 2 hours.

2. 2

   Preheat the boiler.

3. 3

   Season the bison steak with salt, and then crust it with the smashed peppercorns. Drizzle with vegetable oil, and place on a small baking tray.

4. 4

   Broil the bison 5 to 6 minutes per side, right up under the boiler. Allow to rest 10 minutes, then slice about 1/8 to 1/4 inch thick.

5. 5

   While the bison is broiling, whisk together the creme fraiche and the horseradish.

6. 6

   To assemble the sandwiches, slather both sides of the rolls with the horseradish creme fraiche. Arrange the sliced bison on the bottom of the roll, and top with a smattering of baby arugula leaves. Crown with the top of the roll.

* Per serving · 4 servings · Values may vary.

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