Pecan-Crusted Bison Steak with Maple Squash
Servings Prep Time
4people 5minutes
Cook Time
10minutes
Servings Prep Time
4people 5minutes
Cook Time
10minutes
Ingredients
  • 2pounds frozen butternut squashabout 4 cups
  • 2/3cup pecansfinely chopped
  • 1 1/2tablespoons fresh rosemaryfinely chopped
  • 44-ounce top sirloin, strip-loin or rib-eye bison steaks
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 2teaspoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1/8teaspoon ground nutmeg
  • 1/4teaspoon ground ginger
  • 1tablespoon unsalted buttermelted
Instructions
  1. Steam frozen squash cubes until very tender, about 3 minutes. In a small bowl, combine pecans and rosemary; set aside.
  2. 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.
  3. 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 Notes
Nutrition Facts
Pecan-Crusted Bison Steak with Maple Squash
Amount Per Serving
Calories 436 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 105mg 35%
Sodium 533mg 22%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 436 cal, 21g fat (11g mono, 4g poly, 6g sat), 105mg chol, 36g protein, 23g carb, 3g fiber, 533mg sodium