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Bison Steak with Rosemary Prune Sauce & Roast Vegetable Salad

  • Author: Carol Green
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 2 1x


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.



2  8oz bone in Bison Steaks

2  tsp Savory Spice Store Great Plains Seasoning


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


8oz  Mixed Greens

1/4 cup Pumpkin Seeds, toasted


1/4  cup Balsamic Vinegar

1/2 cup Olive Oil

1  Tbsp. Dijon Mustard

2  Tbsp. Honey


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.