Ingredients

• ½ pound buffalo/bison top loin steak
• 1 teaspoon liquid smoke
• Salt
• 1 tablespoon chunky-ground black peppercorns
• Vegetable oil
• 2 tablespoons crème fraiche
• 1 teaspoon prepared white horseradish
• 2 French rolls, sliced in half horizontally
• Baby arugula

Procedure

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

Preheat the boiler.

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.

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

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

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