Tag Archives: bison

Chef Gabe’s Seared Bison NY Strip w/ Sweet Potato Mash & Sautéed Asparagus Recipe

Sweet potato, delicious asparagus and a juicy NY strip? Count us in. Chef Gabe, our July 2021 Chef of the Month‘s Seared Bison NY Strip with sweet potato mash & sautéed asparagus is the delectable recipe we never knew we needed. Steak-lovers, get cooking!

Seared Bison NY Strip with sweet potato mash & sautéed asparagus

Bison Steak Ingredients

  • 1 Bison NY Strip Steak
  • Kosher Salt
  • Black Pepper
  • Onion Powder
  • Garlic Powder
  • Smoked paprika
  • 3-5 Tbsp Olive Oil
  • 1 Branch Fresh Rosemary
  • 1 Sprig Fresh Thyme
  • 2 Cloves Fresh Garlic-Smashed

Mash Ingredients

  • 1 Medium-large Sweet Potato
  • 2 tbsp Melted Coconut Oil
  • 1/2 tbsp Ground Cinnamon
  • Pinch of Ground Nutmeg
  • 2 Tbsp Honey
  • Pinch of Kosher Sal

Asparagus Ingredients

  • 5 Spears Fresh Asparagus- Trimmed
  • 2-3 cups Chicken Stock
  • Black Pepper
  • ½ Fresh Lemon- Juiced
  • Brightfresh Micro Arugula

Directions

  1. Preheat oven to 400 degrees
  2. Place sweet potato in oven and cook for 30-45 minutes or until tender. Remove from oven and let sit.
  3. Remove steak from fridge and allow to set at room temperature for 30 minutes. Use paper towels to remove any surface moisture.
  4. Heat chicken stock in a medium size stock pot. Taste the stock to test the salt level. If too flat, add some kosher salt and bring to a simmer.
  5. Add asparagus to the stock and cook for 45 seconds to 1 minute. Take out one piece and test. If slightly tender, pull the rest and place in an ice bath to stop the cooking. Remove from bath and set aside.
  6. Blend together seasonings to create steak seasoning. This is whatever your preference is ex. More garlic, more onion or more pepper. Build it to your taste. Cover the steak with your seasoning blend.
  7. Place medium size sauté pan over medium high heat, add 2 tbsp of olive oil and place steak in hot pan. Sear for 90 seconds and check the sear, if the crust is solid then flip and lower the heat to medium, if not, sear for another 30 seconds.
  8. Once flipped, sear for 60 seconds and add more olive oil, garlic, thyme and rosemary and baste the steak.
  9. Flip steak on the sides to sear off any fat. Continue to baste the steak for another 2 minutes.
  10. Use a thermometer to achieve the desired cook. I recommend medium rare -130 degrees.
  11. Once its reached the desired temp, remove from pan and rest the steak, preferably on a roasting rack, place herbs and garlic from pan on top of steak to help flavor permeate further.
  12. Peel sweet potato and combine all the ingredients. Using a fork, mash together the ingredients until smooth. Taste and adjust the seasoning to your liking.
  13. .Heat a medium sauté pan over medium high heat, add 2 tbsp olive oil and add the asparagus. Sauté for 60-90 seconds and season with salt and pepper. Remove from heat and add a few tbsp of lemon juice to the pan. For meatier flavor, add a few tbsp of chicken stock before removing from the heat.
  14. To plate, place your mash on the plate first, then the asparagus and finally your steak. I recommend slicing the steak and finishing with a sprinkle of salt to season the inside of the steak. Top with the incredible Brightfresh Micro Arugula and enjoy.

Quick Tip: The micro arugula adds amazing spice and freshness to the dish. For more intense flavor, toss the arugula in a quick vinaigrette made from the lemon juice, honey and olive oil!

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

Chef John’s Bison Root Stew

bison stew.jpg

The Soup King delights us yet again! This time, he’s sharing his famous Bison Root Stew recipe. Treat yourself and learn how to make this yummy and healthy soup below!

Ingredients

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound bison stew meat, trimmed, medium-diced

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth

2 bay leaves

1 stalk celery small- diced

1 medium onion, peeled and small diced

3 medium carrots, peeled and small diced

1 large baking potato, peeled and medium diced

1 large sweet potato, peeled and medium diced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Texas Pete hot sauce

Directions

1. Combine the flour and pepper in a bowl, add the bison and toss to coat well.

2. Heat 3 teaspoons of the oil in a large pot.

3. Add the bison a few pieces at a time; do not overcrowd/

4. Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

5. Remove the beef from the pot and add the vinegar and wine.

6. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

7. Add the bison, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

8. Cover and cook, skimming broth from time to time, until the bison is tender, about 1 1/2 hours.

9. Add the celery, onions and carrots and simmer, covered, for 10 minutes.

10. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

11. Add broth or water if the stew is dry.

12. Add Texas Pete, season with salt and pepper to taste.
Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

%d bloggers like this: