Bison Rib-Eye Steaks with Pan-Seared Tomato and Corn Salsa

Bison Rib-Eye Steaks with Pan-Seared Tomato and Corn Salsa
Staff Writer
Bison Ribeye Steaks with Pan Seared Tomato and Corn Salsa

Bison Council

Bison Ribeye Steaks with Pan Seared Tomato and Corn Salsa

This healthier alternative to beef steak is complemented by the sweet summery flavors of pan-seared tomato and corn. 

4
Servings
58
Calories Per Serving
Deliver Ingredients

Notes

Serving Size: 5.1 ounces (144 grams)

Prep Time: 20 minutes

Total Cooking Time: 12 minutes

Ingredients

For the steaks

  • Bison rib-eye steaks
  • 1  Teaspoon  sea salt
  • 1  Teaspoon  cracked black pepper
  • 1  Teaspoon  granulated garlc
  • 1  Tablespoon  extra-virgin olive oil
  • medium onion, chopped
  • poblano pepper, seeded and chopped
  • cloves garlic, finely chopped
  • 1/2  Teaspoon  chipotle pepper
  • ears fresh corn, niblets cut off
  • 1  Cup  grape tomatoes, halved
  • 1/4  Cup  basil, chopped
  • Juice from 1 fresh lime

Directions

For the steaks

Pat steaks dry and season with salt, pepper, garlic, and olive oil. Pan-sear for 4 minutes on the first side and 5 minutes on the second side. Remove from pan and set aside to keep warm. Add the remaining ingredients excluding the lime juice to the same pan and sauté over high heat, stirring, about 3 minutes. Remove from heat. Sitr in lime juice and season to taste with salt and pepper if needed. Slice steaks across the grain into 1/4-inch slices. Serve with seared corn salsa. Enjoy!

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
26mg
3%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
5mg
1%
Sodium, Na
171mg
11%
Water
13g
0%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.