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Bison Steak Frites recipe

Bison Steak Frites.Here’s a healthy twist on a bistroclassic–Steak Frites. Bison steak is substituted for the beefsteak, and the fries for baked sweet potatoes, served with afrisse salad garnished with blueberries.

Recipe: Bison Steak Frites

1 large sweet potato, sliced into 1/4inch sticks
1/4 teaspoon ground ginger
1/4 teaspoon ground corriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
A pinch of cloves
1/4 teaspoon ground cardamom
1/4 cup of extra virgin olive oil.
2 Bison ribeye steaksFrisse Salad:
2 tablepsoons cider vinegar
2 tablepsoons apple cider
1 1/2 tablepsoons brown sugar
1/2 teaspoon celery seed
1 tablespoon granulated garlic
1/4 cup safflower oil

  • In a large bowl combine the sweet potato,ginger, corriander, cinnamon, cumin, black pepper, salt, cloves,cardamom, and extra virgin olive oil. Then toss to evenly coatthe fries.
  • Spread them out evenly on a baking sheetand place in a preheated 425°F (220°C) oven. They shouldtake about 30 to 35 minutes to cook.
  • Brush the ribeye steaks with extra virginolive oil so they don’t stick to the grill and season withcracked black pepper and salt–make sure you get both sides.
  • Place the steaks on a preheated grillpan and cook for a total of 7 to 8 minutes, flipping once.
  • While the steaks rest, assemble the frisseand watercress salad. Add the washed greens to a large bowl andcombine with the cider vinegar, apple cider, brown sugar, celeryseed, granulated garlic and safflower oil. Toss then season withsalt and pepper.
  • Plate the salad and garnish with freshblueberries.
  • When the potatoes are done, slice thesteak. Remember when slicing the steak to cut against the grain–thisensures that the meat will stay tender and juicy.
  • Add the sliced steak on top of the sweetpotato and plate the salad.

    Makes 2 servings.

    Recipe and video provided courtesy of property of

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