Curried Bison Steak with Nectarine Salsa

You will love this combination of flavors! Select your favorite cut from our premium bison steaks; Tenderloin, New York Strip Steak, Ribeye, Top Sirloin, Sirloin, Round Heel, Terres Major, Eye of Chuck Filet or Hanger Steak for a sensational meal. Our 100% grass-fed bison steaks, which serve as a paleo-friendly protein, are enhanced with my Curry Seasoning, then pan seared and buttered basted, is oh-so-scrumptious! Served up with fresh Nectarine Salsa, on a bed of Forbidden or Purple Rice, will have you and your guests eating with your eyes first, before lapping up every morsel!  

Author

Jill O’Brien

Prep Time

30 minutes

Cook Time

6 minutes

Servings

2

Category

Fusion cuisine

Cuisine

American

Ingredients

• 2 - Premium Bison Steaks
• 1 to 2 – tablespoons, Jill’s Curry Seasoning
• 3 to 4 – tablespoons butter
• 1 – nectarine, diced
• 1 – green onion, diced
• ¼ - cup cilantro, chopped
• 1 – lime, juiced
• ½ – teaspoon salt
• ½ - teaspoon cumin
• ½ - teaspoon coriander
• Forbidden or Purple rice, prepared as directed

Directions

1. Rinse the bison steaks and pat dry with a paper towel. Place on a plate and rub with Jill’s Curry Seasoning and cover. Allow the steaks to rest at room temperature, for one to two hours before cooking.
2. In a seasoned cast iron skillet over medium high heat, sear the steaks, nestling the steak edges up to the pans edge. Sear for 1 minute, turn, and repeat.
3. Lower the heat to medium, and turn the steaks again adding 2 tablespoons of the butter to the pan. Tilt the pan slightly to spoon the melted butter over the steaks. Continue basting the steaks with the butter for an additional minute.
4. Turn the steaks again and add the remaining tablespoon of butter and continue to bast the steaks with butter for another minute. Add more butter if needed. *Note: If cooking a 5 to 7 ounce steak, remove the steaks from the pan for medium rare results. If cooking 10 ounce steaks or larger, increase your cooking time accordingly based on size/thickness, adding an additional minute per side for 10 ounce steaks and one and a half minutes for larger steaks. This would give you a medium rare result.
5. Place the diced nectarine, green onion, cilantro, lime juice and seasonings in a bowl and toss to incorporate. Season to taste. *Note: Leftovers can be refrigerated and is delicious on a spoon as is or serve with crackers & cheese or chips.