Warm Bison Steak Salad
Created By: Celebrity Chef Claudio Aprile
Mix marinade and place steak in glass dish to marinate for one hour. Add grapeseed oil to a cast iron pan and heat on medium high. Carefully lay in steaks and pan fry for approx. 3 minutes on each side for a deep caramelized exterior. Remove from heat and allow to rest for 10 minutes. (Interior should be medium rare—bison is a very lean protein so don’t cook past medium rare).
Scrub and wash 15-20 baby beets to remove any dirt. Place onto baking sheet, season with sea salt, black pepper, bay leaf, fresh thyme and olive oil. Roast beets at 375 F (190 C) for 1 hour or until beets are tender. Reserve and keep warm.
Remove green stalk from leeks. Slice the white part of the leeks in half lengthwise. Carefully wash under cold water. Season leeks with sea salt, black pepper and lightly drizzle with olive oil. Over high heat place inside part of leeks onto a cast iron pan. Char until leeks are caramelized. Finish in a 350 F (177 C) oven until leeks are tender (approx.10-15 min). Reserve and keep warm.
In a stainless-steel bowl, mix roasted beets and charred leeks with stilton cheese, walnuts, and a little chopped tarragon. Toss with apple cider dressing. Place equal amounts of salad onto the center of 4 plates. Slice the Noble Premium Bison steak against the grain. Place sliced bison steak on top of salad. Garnish with a few fresh tarragon leaves and drizzle with remaining dressing.
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2 – 8 oz (226 g) Noble Premium Bison Striploin Steaks
Baby beets and leeks
Stilton cheese, walnuts, fresh tarragon
½ Tbsp (7.5 mL) ground coriander seed
½ Tbsp (7.5 mL) ground black pepper
½ Tbsp (7.5 mL) ground fennel seed
Zest from one lemon
¼ c (60 mL) lite soy
½ c (120 mL) grapeseed oil
Apple Cider Dressing
– Whisk all together and set aside
1 c (250 mL) olive oil
½ c (125 mL) apple cider
½ c (125 mL) apple juice
1 Tbsp (15 mL) miso
1 tsp (5 mL) grainy mustard
salt and black pepper to taste