A generous bison steak, sizzling in the cast iron pan, napped with a delectable rosemary prune sauce and accompanied by a divine roast root vegetable salad, an absolutely delicious bison steak recipe.
This is the delectable dish we filmed for the second cooking segment on location at Tatanka Bison Ranch in York, SC. If you missed the first post, click here to read all the amazing story of how Fred Ilse founded the ranch.
Salt your meat, the right way!
I learned some valuable tips from Fred while cooking this incredible T-bone steak, don’t salt the meat too far in advance! Bison meat is very lean, and cooks extremely fast, salting the meat too far in advance can draw out moisture and make the meat tough and chewy.
It’s best to salt a little at the moment of cooking, and add a more salt to taste to the finished product.
Sweet, sour and tangy, rosemary prune sauce, the perfect accompaniment!
To enhance the rich flavor of the grass fed steak, I paired up a red wine and balsamic sauce with the sweetness of dried plums and enhanced with fresh rosemary. It only sounds complicated, but really came together with ease, layering the flavors right in the cast iron pan.
Earthy Roast Root Vegetable Salad
A hearty steak needs a robust side dish to match, and the earthy, roast root vegetable salad fit the bill! Any combination of vegetables in season will work, for this dish I paired acorn and butternut squash, fennel bulb, red onions and red bell pepper.
I do hope you enjoy this delicious recipe as much as I enjoyed creating it!
Bison Steak with Rosemary Prune Sauce & Roast Vegetable Salad
- Total Time: 55 minutes
- Yield: 2 1x
Description
Bison steak, sizzling in the cast iron pan, napped with a delectable rosemary prune sauce and accompanied by a divine roast root vegetable salad, an absolutely delicious bison steak recipe.
Ingredients
2 8oz bone in Bison Steaks
2 tsp Savory Spice Store Great Plains Seasoning
Sauce:
1/2 cup Shallots, small dice
2 cloves Garlic, minced
2 Tbsp. Balsamic Vinegar
1/4 cup Red Wine Reduction
1 cup Bone Broth
1/2 cup Dried Prunes
2 tsp, Rosemary, finely chopped
1/2 stick Butter, cubed
Salt & fresh ground Pepper, to taste
Root Vegetables:
1 Acorn Squash, thickly sliced, seeded, skin on
1 small Butternut Squash, peeled and seeded, thickly sliced
1 Fennel bulb, sliced
1 Red Onion, Sliced
1 Red Bell Pepper, core removed, thickly sliced
1/4 cup Olive Oil
2 Tbsp. Balsamic Vinegar
1 Tbsp, Great Plains seasoning
Salad:
8oz Mixed Greens
1/4 cup Pumpkin Seeds, toasted
Dressing:
1/4 cup Balsamic Vinegar
1/2 cup Olive Oil
1 Tbsp. Dijon Mustard
2 Tbsp. Honey
Instructions
Prepare the Root Vegetables:
- Preheat the oven to 450F
- Place the vegetables on a large roasting pan, toss lightly with the oil and vinegar and season.
- Roast approximately 30 minutes, stirring once or twice, until golden.
- Allow to cool
Prepare the dressing:
- Whisk together all ingredrients
Cook the Steaks:
- Heat a large cast iron skillet over high heat, brush the steaks with a little oil, sprinkle with salt and place in the skillet.
- Cook until evenly browned, turning, approximately 8 minutes total.
- Set aside and continue with sauce.
- Lower the heat, and add the shallots and garlic to the pan.
- Saute until softened, add the balsamic vinegar.
- Add the wine, reduce down by half.
- Add the broth, prunes, rosemary and seasoning, simmer for aproximately 5 minutes.
- Whisk in the butter (optional)
- Taste for seasoning
To serve:
- Serve the steak whole or sliced, spoon a little sauce over, serve extra on the side.
- Serve the roast vegetables over a bed of lettuce, lightly dressed
- Drizzle a little extra dressing and the pumpkin seeds over.
- Prep Time: 15
- Cook Time: 40
