BBQ season has begun, and this simple yet elegant meal that utilizes both bison meat and buffalo yogurt will be a summer showstopper. Cooking the steaks to medium-rare retains this leaner meat’s moisture and melt-in-your-mouth texture.
Delicious leftovers
Enjoy chilled leftovers on an arugula salad with a dollop of the caper-lemon yogurt, or tucked into a picnic-worthy sandwich.
This recipe was originally published in the June 2025 issue of alive magazine.
Bison Steaks with Caper-Lemon Buffalo Yogurt Sauce
Ingredients
- 4 medium sweet potatoes, peeled
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 tsp (10 mL) finely chopped fresh rosemary
- 1/4 tsp (1 mL) sea salt
- 1 cup (250 mL) buffalo yogurt
- 1 tsp (5 mL) lemon zest
- 1 Tbsp (15 mL) lemon juice
- 1 Tbsp (15 mL) capers, finely chopped
- 2 tsp (10 mL) grainy mustard or Dijon mustard
- 1/4 tsp (1 mL) red wine vinegar
- 1/4 tsp (1 mL) red wine vinegar 1 green onion, minced
- 1/2 clove garlic, peeled and grated
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) ground black pepper
- 2 lbs (900 g), 1 inch (2.5 cm) bison flank steaks or striploin steaks
- 1 Tbsp (15 mL) avocado oil
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) black pepper
Directions
01
Preheat oven to 425 F (220 C).
02
Cut peeled sweet potatoes into medium cubes and add to large glass baking dish or baking sheet. Toss with olive oil, rosemary, and salt, 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.
03
For yogurt sauce, in medium bowl, whisk all yogurt ingredients to combine. Refrigerate until ready to serve.
04
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/57 C to 145 F/63 C 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.
05
Slice and serve bison steaks with roasted sweet potatoes and a dollop of the buffalo yogurt sauce.
Allison Day is a cookbook author, recipe developer, food photographer, and nutritionist (RHN) with over 12 years’ experience in the world of food media.
