Bison Steak & Caramelized Onion Phyllo Spirals
Prep Time: 15 minutes | Cook Time: 45-50 minutes (with overnight marinating) | Total Time: 1 hour (with overnight marinating) | Serves: 17-18 spirals
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
These eye-catching Bison Steak Phyllo Spirals definitely have the ‘wow-factor’ that we’re all looking for in a holiday appetizer. They're also are easy and economical to make! Why buy those expensive frozen appetizers that can be all pastry and no filling when you can load them with juicy bison steak in every bite!
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Directions
- Use a fork and pierce the bison steak all over on both sides. Place in a sealable bag, or container.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, dried thyme and season with black pepper to taste. Pour marinade over the bison steak, and toss it around to coat. Cover or seal the bag, and refrigerate overnight.
- Remove the steak from the fridge, and pat with a paper towel to remove excess marinade. Season with salt to taste.
- Preheat grill to medium high heat (400-425°F).
- Use a meat thermometer to cook to your preferred level of doneness. For the best taste experience, do not cook past medium – about 3-5 minutes per side.
- Remove from the grill, and allow to rest, partially covered with foil, for 5 minutes, then slice the steak and cut into small cubes. Set aside.
- Heat a skillet over medium high heat. Add the butter and olive oil. Add the onion, maple syrup, and reduce the heat to low, stirring often for about 20 minutes – until the onions are caramelized and lightly browned. Season with salt and pepper.
- Put the onions in a bowl with the cream cheese, garlic powder, cheddar cheese, parsley and chopped bison steak. Mix thoroughly to combine.
- Unroll the phyllo pastry. Carefully take one of the sheets, and place it on a cutting board, or work surface. Take about 2 tbsp of the mixture, and spread it thinly on the shorter edge of the rectangle of phyllo pastry. Use your hands to roll the mixture into a log, all the way to the other end of the pastry, keeping it as tight as possible. Then, take the log and start at one end and wrap it tightly into itself, to form a spiral shape.
- Secure the spiral with a tooth pick, and place on a parchment lined baking sheet. Continue with the rest of the mixture and phyllo sheets. Brush the spirals with olive oil, and sprinkle on a little black and white sesame seeds.
- Bake in a preheated 350°F oven for 8-10 minutes, carefully flip them, and bake for an additional 8-10 minutes.
- Carefully remove the tooth picks and serve immediately.
Entertain with Bison!
Ingredients
226g (8oz) Inside Round Marinating Steak
2 tbsp (30 mL) butter
1 tbsp (15 mL) olive oil
1 large onion, finely chopped
1 tbsp (15 mL) maple syrup
227g Herb & Garlic cream cheese, at room temperature
1 tsp (5 mL) garlic powder
1 cup (250 mL) old cheddar cheese, shredded
1/4 cup (60 mL) fresh parsley, finely minced
454g Phyllo pastry
1/4 cup (60 mL) olive oil
Black and white sesame seeds, for garnish
For the Marinade:
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 garlic clove, minced
1 tsp (5 mL) Dijon mustard
1/2 tsp (2.5 mL) dried thyme
Black pepper to taste
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