Bison Steak Salad
- cal. (kcal) 380
- Makes: 4 servings
- Prep: 15 mins
- Roast: 35 mins at 400°F
- Cook: 12 mins
- Stand: 5 mins
red and yellow beets, trimmed and cut into 2-inch wedges
extra-virgin olive oil
bison steak or sirloin
container (5 oz) baby spinach
thinly sliced red onion
hazelnuts, toasted and chopped
- Heat oven to 400 degrees . Toss beets with 1 tbsp oil and 1/4 tsp each salt and pepper. Wrap tightly in aluminum foil and place on a baking sheet. Roast 35 minutes, until fork-tender. Cool slightly, then peel. Cut wedges in half.
- Whisk 2 tbsp oil, the vinegar, mustard and 1/4 tsp each salt and pepper. Set aside.
- In a cast-iron or stainless pan, heat 1 tbsp oil over medium-high. Season steak with 1/2 tsp salt and 1/4 tsp pepper. Sear on high for 5 minutes, until a crust starts to form. Flip and sear another 5 to 7 minutes, until medium-rare. Let rest 5 minutes, then thinly slice against the grain.
- Toss steak with beets, spinach, onion, hazelnuts and dressing.
Nutrition Information for Bison Steak SaladServings Per Recipe: 4
PER SERVING: 380 cal., 24 g total fat (15 g sat. fat), 800 mg sodium, 16 g carb. (5 g fiber, 8 g sugars), 26 g pro.