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

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. 

Notes

Serving Size: 5.1 ounces (144 grams)

Prep Time: 20 minutes

Total Cooking Time: 12 minutes

Ingredients

For the steaks

  • 2 Bison rib-eye steaks
  • 1 Teaspoon sea salt
  • 1 Teaspoon cracked black pepper
  • 1 Teaspoon granulated garlc
  • 1 Tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 4 cloves garlic, finely chopped
  • 1/2 Teaspoon chipotle pepper
  • 2 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!