Bison Strip Steak

last night brandon and i made bison strip steak and it was absolutely delicious! here is the recipe

Bison Strip Steak, Savory Mashed Potatoes, Roasted Asparagus, and Field Green Salad

ingredients:

bison strip steak about 1 1/2 inch thick (we split one steak)

1 1/2 tablespoons montreal steak seasoning (McCormick)

1 tablespoon evoo

3 red potatoes

1/2 teaspoon garlic pepper seasoning

2 tablespoons butter (i used smart choice light)

1-1/2 cups chicken broth

fresh cracked black pepper

2 fresh garlic cloves

1 teaspoon salt

1/2 bushel fresh asparagus

1 cup feild greens

1/2 tomato

salad topping of your choice

cooking:

preheat oven to 425 degrees

pull out bison steak and cover both sides with montreal seasoning (no oil) and let sit at room temperature while preparing sides.

peel off half of potatoes' skin leaving some on and cut into 1 inch peices.

put in small saucepan and pour in chicken broth to come just up to the top of the potatoes almost covering them. add in a pinch of salt and boil.

mince 2 cloves garlic to almost a garlic paste. wash asparagus and put in large bowl with 1 tablespoon evoo and garlic paste. toss together and lay out in a single row on a cookie sheet. grind pepper on top of asparagus and set cookie sheet off to the side.

heat a cast iron skillet to the higher end of medium-high - add 1 tablespoon evoo to skillet. sear bison 2 minutes on one side, flip and cook 1 minute on other side - top with 1/2 tablespoon butter and transfer the pan into the oven. bake at 425 for 8 minutes for medium-rare. 12-13 for medium and 18-22 for well. pull out and place bison on a plate or cutting board and let rest.

while bison is in the oven, make the mashed potatoes.

do not drain - mash with fork until all broth is absorbed and all pieces are mashed. add in 1 tablespoon butter, garlic pepper, a little black pepper and salt to taste. whip with fork. set back on stove on low heat.

once bison is out of the oven -turn oven to high broil and wait 5 minutes.

put pan of asparagus in the oven for 3-5 minutes, just until the asparagus sizzles and turns a bright green color.

to make salad, i used field greens, tomatoes, 1 leaf of basil chopped, and a low calorie ginger saoy dressing (brandon loaded on the feta and zesty italian)

plate all components and serve.