Corner Pocket’s Mixed Grill

A Mixed Grill of Blackened Bison London Broil and Shrimp Skewer with a warm roasted potato salad and Sun-dried Tomato Basil Vinaigrette


4-5oz. pieces of Bison London Broil

¼ cup of Cajun Blackening spice

12pc. of Gulf Shrimp – 4 skewers (shelled, deveined, and skewered with wooden skewers)

1lb. baby Yukon gold potatoes (washed and thinly sliced in rounds)

1 small red onion (cut in half and thinly sliced)

½ red bell pepper (seeded and thinly sliced into strips)

½ green bell pepper (seeded and thinly sliced into strips)

Olive oil

Salt and pepper


-Preheat oven to 350

-lightly coat the potatoes in Olive oil and salt and pepper and lie on a sheet tray in an even layer and bake for 10 minutes.  Turn potatoes with a spatula and continue to cook an additional 10 minutes until golden brown.  When the potatoes are done, take them out of the oven and allow them to cool.

When the potatoes are slightly cooled toss with the red onion and peppers.  Set aside.

Heat grill or grill pan to medium high heat.  Lightly coat the Bison London Broil with the Cajun Blackening Spice.  When the grill is heated place the Bison on the grill and cook for 4 minutes turn and cook an additional 4 minutes.  Pull from the grill and allow to rest.  While the Bison is resting, lightly drizzle the shrimp skewers with olive oil, salt and pepper and place on the grill. Cook for 2-3 minutes on each side.

-Heat a large sauté pan over medium high heat with a drizzle of olive oil.  Add the potato, pepper, and onion mixture and toss until warm.  Add the vinaigrette just to coat the potatoes.

-Thinly slice the Bison London Broil against the grain of the meat.  Serve over the warm potato salad with the Shrimp Skewer.  Drizzle the remaining vinaigrette over the dish.


Sun-dried Tomato Basil Vinaigrette


¼ cup sundried tomatoes (chopped)

¼ tsp. crushed garlic

½ cup red wine vinegar

¾ cup olive oil

½ tsp. Dijon mustard

¼ cup fresh basil (leaves torn)

Salt and pepper


In a food processor combine the garlic, vinegar, Dijon mustard and puree until combined.  Slowly add the olive oil and continue to mix until slightly thickened.  Add the sun-dried tomatoes and basil until thoroughly chopped into the dressing.  Season with salt and pepper to taste.

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