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Posts Tagged ‘bison’

This is a very simple, no recipe needed meal. The steaks were seasoned with a little salt and a lot of black pepper, then cooked in the skillet. The Roasted Sweet Potatoes and Brussel’s Sprouts were roasted with olive oil, salt and pepper in a 400 degree oven. Very simple. I love it!

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Saturday: Bison Steaks with Roasted Sweet Potatoes and Brussel’s Sprouts

Sunday: Lo Mein with Tofu

Monday: Leftovers

Tuesday: Hummus with Quinoa Tabbouleh and Veggies

Wednesday: Leftovers

Thursday: Quick Peanut Sauce with Tofu, Cauliflower and Brown Rice

Friday: Leftovers

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I love simple dinners like this. This pan sauce is really good too, and very easy to make. The recipe is from Cooks Illustrated.

2 steaks (sirloin works well)

1 small shallot, minced

1 tsp brown sugar

1/4 cup dry red wine

1/4 cup broth

1 bay leaf

1 1/2 tsp balsamic vinegar

1/2 ts Dijon mustard

1 1/2 Tbsp butter (Earth Balance for dairy-free)

1/2 tsp fresh thyme, minced

Heat heavy-bottomed, 10-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm.

Add shallot and sugar to same skillet, over medium high heat; cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 3 tablespoons, about 4 minutes. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

I served this with some roasted potatoes and kale sautéed with garlic.

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