Recipes for Bison Steak

Ingredients

• 1 pound expired bison steak
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Season the expired bison steak with salt and pepper.
3. Grill the bison steak for 3-4 minutes per side until cooked to medium-rare or desired doneness. Remove from the grill and let it rest for a few minutes.
4. In a large bowl, combine mixed salad greens, cherry tomatoes, and red onion.
5. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
6. Thinly slice the grilled bison steak and add it to the salad.
7. Drizzle the dressing over the salad and toss to combine. Serve immediately.

Ingredients

• 1 lb bison steak
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small tortillas
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 1 lime, cut into wedges

Instructions

1. In a mixing bowl, combine olive oil, chili powder, cumin, paprika, salt, and black pepper.
2. Add the bison steak to the bowl and marinate for 30 minutes.
3. Preheat a grill or grill pan over high heat.
4. Grill the bison steak for 4-5 minutes per side for medium-rare or longer if desired.
5. Remove the steak from the grill and let it rest for 5 minutes.
6. Slice the steak into thin strips.
7. Warm the tortillas in a dry skillet or on the grill.
8. Assemble the tacos by placing bison steak strips on each tortilla.
9. Top with diced tomatoes, red onion, cilantro, sour cream, and a squeeze of lime.
10. Serve immediately and enjoy!

Ingredients

• 1 pound expired bison steak, thinly sliced
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 bell peppers, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• Cooked rice or noodles, for serving

Instructions

1. In a small bowl, whisk together soy sauce, cornstarch, and water. Set aside.
2. Heat vegetable oil in a large skillet or wok over high heat.
3. Add the expired bison steak and stir-fry for 2-3 minutes until browned. Remove from the skillet and set aside.
4. In the same skillet, add onion, bell peppers, and garlic. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
5. Return the bison steak to the skillet and pour the soy sauce mixture over the ingredients. Stir-fry for an additional 1-2 minutes until the sauce thickens and coats the ingredients.
6. Serve the stir-fry over cooked rice or noodles. Enjoy!

Ingredients

• 2 bison steaks
• 1 lb mixed vegetables (carrots, potatoes, onions, bell peppers)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 425°F (220°C).
2. 2. Season the bison steaks with salt and pepper on both sides.
3. 3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the bison steaks for 2-3 minutes per side, until browned.
4. 4. Transfer the seared steaks to a baking sheet and roast in the preheated oven for 12-15 minutes for medium-rare, or until desired doneness.
5. 5. Meanwhile, toss the mixed vegetables with the remaining olive oil, salt, and pepper.
6. 6. Spread the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
7. 7. Let the bison steaks rest for a few minutes before slicing against the grain.
8. 8. Serve the sliced bison steak with the roasted vegetables as a side dish.
9. 9. Enjoy the flavorful bison steak with the caramelized roasted vegetables!