A few weeks ago we bought a couple of steaks from a butcher that stocks some unusual and exotic meats. We decided on two New York Strip cuts, one of bison and one of elk. This past weekend we finally got a grill to cook them on.

I rubbed each steak with a different spice mix that I picked up at the Spice House in Chicago the last time I was there. The bison got the Old World Central Street Seasoning, and the elk got the Hyde Park Seasoning.

To go along with the steak, we grilled corn cobs in their husks and roasted a mix of red potatoes and radishes…

I tossed them with some olive oil, basil, oregano, paprika and salt and pepper, and roasted them at 350ºF for 45 minutes.

A successful first grill of the season. The meat was juicy, flavorful and tender. The elk and the bison were distinct, but in a way that is not really describable. They were both very tasty, though.