Here is a healthy twist on a bistro classic, Steak Frit. We have substituted the beef for bison and the fries for baked sweet potatoes. We are serving it with a frisse salad garnished with blueberries.
First, cut one washed sweet potato into quarter inch sticks; leaving the skin on. In a large bowl, combine the sweet potato with a quarter teaspoon of each of the following: ginger, coriander, cinnamon, cumin, black pepper, salt, cardamom, and a pinch of cloves. Stir in a quarter cup of extra virgin olive oil and toss to evenly coat the fries. Spread them out evenly on a baking sheet. They should take about 30 to 35 minutes to cook. And place in a preheated 425° oven.
Because of the low fat content of bison, brush the rib eye steaks with extra virgin olive oil so they do not stick to the grill and season with cracked black pepper and salt. Make sure to hit both sides. Place the steaks on a preheated grill pan and cook for a total of 7 to 8 minutes, turning once.
Because of the low fat content, bison takes a third less time to cook than beef. Bison is best served rare to medium rare and you should allow the steak to rest for about 10 minutes so that the juices redistribute before carbon.
While the steaks rest, we can assemble the frisse and watercress salad. Add the washed greens to a large bowl and combine two tablespoons of cider vinegar, two tablespoons of apple cider, one and a half teaspoons of brown sugar, half a teaspoon of celery seed, one tablespoon of granulated garlic, and a quarter cup of safflower oil and toss, then season with salt and pepper, and garnish with fresh blueberries.
Now that the potatoes are done, we can slice the steak. Remember, when slicing the steak, cut against the grain. This ensures that the meat will stay tender and juicy. Add the sliced steak on top of the sweet potatoes and plate the salad. Bison Steak Frit: A healthy twist on a delicious classic.
For more delicious recipes using bison, visit highplainsbison.com
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