Buffalo New York Strip Steaks
Bison New York Strip Steaks on a bed of bell peppers. A simple grilled or pan-seared steak dinner.
- 2 Tablespoon olive oil
- 1 onion halved and thinly sliced
- 1/2 red bell pepper cored, seeded and cut into thin strips
- 1/2 yellow bell pepper cored, seeded and cut into thin strips
- 2 Tablespoon course grain mustard
- 1/2 Cup water
- Salt and pepper to taste
- 1 Tablespoon oil
- 2 Bison New York Strip Steaks
Heat a large skillet over medium high heat. Once the pan is hot, add two teaspoons of the oil. Once the oil is shimmering. Add onion and bell peppers and cook until onion is golden, about 8 minutes.
In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover.
Brush steaks lightly with 1 tablespoon oil and season with salt and pepper. Grill about three minutes per side for medium-rare. Steaks can also be pan seared using a French Carbon Steel pan or Cast Iron Skillet.
To Pan Sear. Heat a cast iron or French Steel pan over medium high heat. When the pan is hot, add a couple tablespoons of oil. When oil is shimmering, add steaks. Cook 4 minutes before turning. Cook an additional 4 minutes on the other side.
Use an instant read meat thermometer to determine internal temperature for desired doneness. Rare = 140 degreesMedium Rare = 150Medium = 160Well done = 170
To serve spoon the onion and pepper mixture onto a platter and top with steaks. At the dinner table spoon mixture over steaks and enjoy.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.
Calories: 329kcal | Carbohydrates: 9g | Protein: 43g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 261mg | Potassium: 924mg | Fiber: 2g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 96.7mg | Calcium: 30mg | Iron: 5.4mg