Bison Steak Salad

Bison Steak Salad
Makes 4
Prep 15 m
Roast 35 m
Cook 12 m
Stand 5 m

Ingredients

Directions

  1. 1 of 4 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. 2 of 4 Whisk 2 tbsp oil, the vinegar, mustard and 1/4 tsp each salt and pepper. Set aside.
  3. 3 of 4 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. 4 of 4 Toss steak with beets, spinach, onion, hazelnuts and dressing.
Nutrition Information for Bison Steak Salad
Servings Per Recipe: 4
Per Serving: 16 g carb., 5 g fiber, 15 g sat. fat, 380 kcal cal., 24 g Fat, total, 800 mg sodium, 8 g sugar, 26 g pro.