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Bison steaks and caper lemon buffalo yogurt sauce
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Bison Steaks with Caper-Lemon Buffalo Yogurt Sauce

Servings 4

Ingredients

Sweet potatoes

  • 4 medium sweet potatoes peeled
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp finely chopped fresh rosemary
  • 1/4 tsp sea salt

Caper-lemon yogurt

  • 1 cup buffalo yogurt
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp capers finely chopped
  • 2 tsp grainy mustard or Dijon mustard
  • 1/4 tsp red wine vinegar
  • 1 green onion minced
  • 1/2 clove garlic peeled and grated
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Bison

  • 2 lbs 1 inch bison flank steaks or striploin steaks
  • 1 Tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 425 F.
  • Cut peeled sweet potatoes into medium cubes and add to large glass baking dish or baking sheet. Toss with olive oil, rosemary, salt, and pepper, and cover with parchment paper. Roast for 35 minutes, remove parchment and roast for a further 15 minutes, or until very tender and beginning to caramelize.
  • For yogurt sauce, in medium bowl, whisk all yogurt ingredients to combine. Refrigerate until ready to serve.
  • Preheat grill or grill pan over medium-high heat. Pat bison steaks to dry, rub evenly with avocado oil, and sprinkle with salt and pepper. For medium-rare meat (approximately 135 F to 145 F internal temperature), cook steaks for about 8 minutes, flip, and cook for a further 6 minutes. Allow meat to rest on warm plate for 7 to 10 minutes before slicing.
  • Slice and serve bison steaks with roasted sweet potatoes and a dollop of the buffalo yogurt sauce.