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Bison Steak Salad

Bison Steak Salad

Nutrition Facts
  • cal. (kcal) 380
  • Makes: 4 servings
  • Prep: 15 mins
  • Roast: 35 mins at 400°F
  • Cook: 12 mins
  • Stand: 5 mins
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Ingredients

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  • 1 pound red and yellow beets, trimmed and cut into 2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/4 pounds bison steak or sirloin
  • 1 container (5 oz) baby spinach
  • 1/3 cup thinly sliced red onion
  • 1/3 cup hazelnuts, toasted and chopped

Directions

  1. 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.
  2. Whisk 2 tbsp oil, the vinegar, mustard and 1/4 tsp each salt and pepper. Set aside.
  3. 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.
  4. Toss steak with beets, spinach, onion, hazelnuts and dressing.

Nutrition Information for Bison Steak Salad

Servings 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.