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!
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