Bison Steaks with Sautéed Escarole & Zucchini
It may have been two months since I've last posted anything, but this one is worth the wait! We are fortunate to have a farmer's market a few blocks away every Saturday in the Spring/Summer. I visited last weekend and went crazy! There was a local farm selling bison steaks in every cut you could imagine (Thank you Cibola Farms!!!!).
I've had ground bison burgers, but never the steaks. I bought 1 filet and 1 ribeye so that we could share and try them both out. I also bought some fresh zucchini and escarole from a local farmer.
Tonight was all about supporting the community! These steaks were DELICIOUS. I think we have a new favorite cut of meat...if you can find bison steaks, definitely give this a try. You won't regret it! Ingredients Bison Steaks: 2 bison steaks (both of mine were tender cuts and totaled about 1.5 pounds) 1/2 tb unsalted butter canola oil, to coat the bottom of a frying pan (I used stainless steel) salt and pepper, dashes of each on each steak on each side custom red meat seasoning, dash on each side (this is a combo of many spices I bought in NYC) Escarole & Zucchini Mixture: 1 large bunch escarole, rinsed and drained and cut into 1 inch pieces 1 zucchini, sliced (I sliced them in half as well) 2-3 garlic cloves, mashed and diced a couple swirls of olive oil salt and pepper to taste red pepper flakes to taste dash of fresh lemon juice
Directions: Set your steaks out about 30 minutes ahead of time to bring to room temperature. Preheat the oven to 400 degrees. Pat the steaks dry and season with salt, pepper, and whichever seasoning you prefer. Heat a stainless steel fry pan with a coating of Canola oil over medium-high heat. Once hot, sear the steaks on all sides until slightly brown to form a crust. Once complete, heat 1 tb butter in the edge of the pan and spoon over the steaks. Place the steaks in the preheated oven for approximately 5 minutes. for thicker cuts, this will come out medium-rare, which is ideal. Remove fr
om the oven and let rest for about 10 minutes and then serve. In the meantime, heat another pan with a couple of swirls of olive oil, and toss in the zucchini over medium-high heat to get a slight brown on them. Toss in the garlic and reduce to medium heat. Cook while stirring for 1-2 minutes. Toss in the escarole and mix in the salt, pepper, and red pepper flakes. Stir well to distribute the garlic and olive oil. Cook for approximately 5-10 minutes depending on how low and slow you want to cook those. Add a dash of lemon juice at the end of cooking and stir to combine. Serve with the steaks.