Grilled Bison Flat Iron Steak with Wilted Wintergreens and Marinated Chili Mushrooms and Peppers
You might have to hunt to find bison, but the flavour and natural health benefits provide rich reward. While both leaner and more flavourful than mainstream beef offerings, bison also carries the benefits of a free-range, non-medicated lifestyle. Take care not to overdo the bison as it serves best when cooked no further than medium rare.
2 tsp (10 mL) minced garlic
2 tsp (10 mL) minced ginger
2 1/2 Tbsp (37 mL) soy sauce
1 tsp (5 mL) sambal oelek
2 tsp (10 mL) organic canola oil
1/4 tsp (1 mL) sesame oil
20 medium-sized mixed mushrooms
1 large red pepper, seeded and cut into 1/4-inch (6 mm) wide lengths
4- to 5- oz (115 to 140 g) bison flat iron steaks
6 cups (1.5L) organic baby spinach
6 cups (1.5L) organic kale
1 tsp (5 mL) butter
Combine garlic, ginger, soy, sambal, canola oil, and sesame in medium bowl. Add mushrooms and peppers and marinate for 1 hour.
Preheat oven to 350 F (180 C). Rub steaks with mushroom marinade. Heat grill pan to medium high. Add the mushroom and peppers and cook until glazed (about 4 to 6 minutes). Keep warm in the oven. In the same pan, cook bison steaks to individual taste (about 4 to 5 minutes per side), and allow to rest before serving.
While steaks are resting, heat pan with a teaspoon of butter. Once melted, add kale and spinach and allow to wilt. Season with sea salt and fresh cracked pepper. Plate wilted greens and top with sliced bison, mushrooms and peppers. Serves 4.
source: "A Healthy Habit", alive #291, January 2007
Grilled Bison Flat Iron Steak with Wilted Wintergreens and Marinated Chili Mushrooms and Peppers
Directions
READ THIS NEXT
SEE MORE »
Banana French Toast with Raspberry Syrup
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.