Bison Steak Frites
Here's a healthy twist on a bistro classic—Steak Frites. Bison steak is substituted for the beef steak, and the fries for baked sweet potatoes, served with a frisse salad garnished with blueberries.
1 large sweet potato, sliced into 1/4 inch sticks
1/4 teaspoon ground ginger
1/4 teaspoon ground corriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
A pinch of cloves
1/4 teaspoon ground cardamom
1/4 cup of extra virgin olive oil.
2 Bison ribeye steaks
2 tablepsoons cider vinegar
2 tablepsoons apple cider
1 1/2 tablepsoons brown sugar
1/2 teaspoon celery seed
1 tablespoon granulated garlic
1/4 cup safflower oil
- In a large bowl combine the sweet potato, ginger, corriander, cinnamon, cumin, black pepper, salt, cloves, cardamom, and extra virgin olive oil. Then toss to evenly coat the fries.
- Spread them out evenly on a baking sheet and place in a preheated 425°F (220°C) oven. They should take about 30 to 35 minutes to cook.
- Brush the ribeye steaks with extra virgin olive oil so they don’t stick to the grill and season with cracked black pepper and salt--make sure you get both sides.
- Place the steaks on a preheated grill pan and cook for a total of 7 to 8 minutes, flipping once.
- While the steaks rest, assemble the frisse and watercress salad. Add the washed greens to a large bowl and combine with the cider vinegar, apple cider, brown sugar, celery seed, granulated garlic and safflower oil. Toss then season with salt and pepper.
- Plate the salad and garnish with fresh blueberries.
- When the potatoes are done, slice the steak. Remember when slicing the steak to cut against the grain--this ensures that the meat will stay tender and juicy.
- Add the sliced steak on top of the sweet potato and plate the salad.
Makes 2 servings.
Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.