Bison Rib-Eye Steaks With Pan-Seared Tomato And Corn Salsa

Name: Bison Rib-Eye Steaks With Pan-Seared Tomato And Corn Salsa
Ingredients: 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

Elyse Cromer|Oct. 29, 2013 3:44 pm EST

4 (2 ratings)

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

Servings

4

Ingredients

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

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!