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Bison Steak Cubes with 3 Dipping Sauces

Ingredients

 

Avocado Charred Tomatillo Salsa:

  • 6 tomatillos

  • 1 small poblano chili pepper 

  • 2 tbsp (30 mL) olive oil

  • 1 ripe avocado, halved, pitted, peeled and chopped

  • 1/4 cup (60 mL) diced red onion

  • 2 tbsp (30 mL) finely chopped fresh cilantro 

  • 2 tbsp (30 mL) lime juice 

  • 1/2 tsp (2 mL) each salt and cumin

 

Spicy Red Pepper Romesco:

  • 2 prepared roasted red peppers

  • 1/4 cup (60 mL) toasted almonds

  • 1/4 cup (60 mL) olive oil

  • 2 tbsp (30 mL) finely chopped fresh parsley

  • 1 tbsp (15 mL) sherry vinegar

  • 2 cloves garlic, chopped

  • 2 tsp (10 mL) harissa paste

  • 1/2 tsp (2 mL) salt

  • 1/4 tsp (1 mL) smoked paprika

 

Truffle Aioli:

  • 1 tbsp (15 mL) dried mushrooms

  • 1/3 cup (75 mL) mayonnaise

  • 2 tbsp (30 mL) truffle oil

  • 1 tbsp (15 mL) lemon

  • 1 clove garlic, minced

  • 1 tsp (5 mL) Dijon mustard

  • 1/4 tsp (1 mL) each salt and pepper

 

Seared Bison:

  • 3 pkgs - 1 1/2 lb (700 g) Noble Premium Bison Steak Cubes

  • 1/2 tsp (2 mL) each salt and pepper

  • 2 tbsp (30 mL) canola oil

 

PREP TIME: 30 min | COOK TIME: 10 min
TOTAL TIME: 40 min | SERVES: 4

These versatile dipping sauces can also be used as a topping for bison burgers or steak sandwiches.

Directions

  1. Avocado Charred Tomatillo Salsa: Preheat broiler; place tomatillos and poblano pepper on foil-lined baking sheet. Drizzle with oil. Broil tomatillos for 3 to 5 minutesor until charred and tender; transfer tomatillos to plate. Broil poblano pepper for 3 to 5 minuteslonger or until charred and tender. Let cool completely; remove seeds and dice pepper. 

  2. Mash avocado with tomatillos. Stir in poblano, onion, cilantro, lime juice, salt and cumin. Set aside.

  3. Spicy Red Pepper Romesco: In food processor, combine roasted red peppers, almonds, oil, parsley, vinegar, garlic, harissa, salt and smoked paprika. Blend until smooth. Set aside.

  4. Truffle Aioli: In spice grinder, finely grind dried mushrooms to a powder. Stir together mayonnaise, truffle oil, lemon, mushroom powder, garlic, mustard, salt and pepper until combined. Set aside.

  5. Seared Bison: Pat bison dry with paper towel; season with salt and pepper. Heat oil in large skillet set over medium-high heat; cook for 4 to 5 minutes or until browned all over. 

  6. Serve bison with Avocado Charred Tomatillo Salsa, Spicy Red Pepper Romesco and Truffle Aioli for dipping. 

 

Tips

  • Substitute white wine vinegar for sherry vinegar in Spicy Red Pepper Romesco if desired.