Bison Steak Cubes with 3 Dipping Sauces


Prep Time: 30 min |  Cook Time: 10 min |  Total Time: 40 min  | Serves: 4

These versatile dipping sauces can also be used as a topping for bison burgers or steak sandwiches.

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Directions

  1. Avocado Charred Tomatillo Salsa: Preheat broiler; place tomatillos and poblano pepper on foil-lined baking sheet. Drizzle with oil. Broil tomatillos for 3 to 5 minutesor until charred and tender; transfer tomatillos to plate. Broil poblano pepper for 3 to 5 minuteslonger or until charred and tender. Let cool completely; remove seeds and dice pepper.
  2. Mash avocado with tomatillos. Stir in poblano, onion, cilantro, lime juice, salt and cumin. Set aside.
  3. Spicy Red Pepper Romesco: In food processor, combine roasted red peppers, almonds, oil, parsley, vinegar, garlic, harissa, salt and smoked paprika. Blend until smooth. Set aside.
  4. Truffle Aioli: In spice grinder, finely grind dried mushrooms to a powder. Stir together mayonnaise, truffle oil, lemon, mushroom powder, garlic, mustard, salt and pepper until combined. Set aside.
  5. Seared Bison: Pat bison dry with paper towel; season with salt and pepper. Heat oil in large skillet set over medium-high heat; cook for 4 to 5 minutes or until browned all over.
  6. Serve bison with Avocado Charred Tomatillo Salsa, Spicy Red Pepper Romesco and Truffle Aioli for dipping.

Tips

  • ​Substitute white wine vinegar for sherry vinegar in Spicy Red Pepper Romesco if desired.
Bison Steak Cubes with 3 Dipping Sauces

Ingredients

Avocado Charred Tomatillo Salsa:

  • 6 tomatillos
  • 1 small poblano chili pepper
  • 2 tbsp (30 mL) olive oil
  • 1 ripe avocado, halved, pitted, peeled and chopped
  • 1/4 cup (60 mL) diced red onion
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 2 tbsp (30 mL) lime juice
  • 1/2 tsp (2 mL) each salt and cumin

Spicy Red Pepper Romesco:

  • 2 prepared roasted red peppers
  • 1/4 cup (60 mL) toasted almonds
  • 1/4 cup (60 mL) olive oil
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) sherry vinegar
  • 2 cloves garlic, chopped
  • 2 tsp (10 mL) harissa paste
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) smoked paprika

Truffle Aioli:

  • 1 tbsp (15 mL) dried mushrooms
  • 1/3 cup (75 mL) mayonnaise
  • 2 tbsp (30 mL) truffle oil
  • 1 tbsp (15 mL) lemon
  • 1 clove garlic, minced
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) each salt and pepper

Seared Bison:

  • 3 pkgs – 1 1/2 lb (700 g) Noble Premium Bison Steak Cubes
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) canola oil
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