When I get grilling you just want to put my meat in your mouth!
I marinated a Bison steak in my Cass Corridor Asian Redux sauce for an hour while it came to room temperature.
I then made a roasted onion broth with gluten free rice Ramen noodles, carrots, mushrooms, and honey roasted peanuts. I drained and saved the broth to be used with another dish.
Next was to grill the Bison in my trusty cast iron skillet until perfectly caramalized and charred in the outside but still bloody on the inside. Absolute perfection!