The fall-inspired squash purée heightens bison’s natural sweetness. In general, bison is very lean so it cooks quickly and should not go past medium-rare (an internal temperature of 145 degrees per USDA recommendations). If you prefer fresh squash, use two 1-pound specimens, peeled and diced into 1/2-inch cubes; steam for about 12 minutes.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
2 pounds frozen butternut squash (about 4 cups)
2/3 cup pecans (finely chopped)
1 1/2 tablespoons fresh rosemary (finely chopped)
4 4-ounce top sirloin, strip-loin or rib-eye bison steaks
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
1 tablespoon pure maple syrup
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsalted butter (melted)
Steam frozen squash cubes until very tender, about 3 minutes. In a small bowl, combine pecans and rosemary; set aside.
Meanwhile, preheat broiler, positioning oven rack about 6 inches from heat. Line a large rimmed baking sheet with foil and lightly oil (or use a cast-iron skillet). Arrange bison steaks on baking sheet; season with salt and pepper. Broil steaks until lightly browned, 3–4 minutes. Flip and broil 3 minutes. Remove from oven and spread mustard over each steak surface; then coat with pecan mixture, pressing down to adhere. Return to broiler until pecan coating is toasted and fragrant, about 1 minute; watch carefully to avoid burning. Remove from oven and let rest 5 minutes.
In a food processor, combine steamed squash, maple syrup, nutmeg, ginger, butter, and a dash of salt; pulse lightly. Divide squash among serving plates; top with bison and any pecan crumbles.
Recipe Additional Notes:
PER SERVING: 436 cal, 21g fat (11g mono, 4g poly, 6g sat), 105mg chol, 36g protein, 23g carb, 3g fiber, 533mg sodium
Tue, 2011-11-01 19:02