Bison Steaks with Caper-Lemon Buffalo Yogurt Sauce
Servings
4
Servings
4
Ingredients
Sweet potatoes
  • 4medium sweet potatoespeeled
  • 2Tbsp extra-virgin olive oil
  • 2tsp finely chopped fresh rosemary
  • 1/4tsp sea salt
Caper-lemon yogurt
  • 1cup buffalo yogurt
  • 1tsp lemon zest
  • 1Tbsp lemon juice
  • 1Tbsp capersfinely chopped
  • 2tsp grainy mustard or Dijon mustard
  • 1/4tsp red wine vinegar
  • 1 green onionminced
  • 1/2 clove garlicpeeled and grated
  • 1/2tsp sea salt
  • 1/4tsp ground black pepper
Bison
  • 2lbs 1 inch bison flank steaks or striploin steaks
  • 1Tbsp avocado oil
  • 1/4tsp sea salt
  • 1/4tsp black pepper
Instructions
  1. Preheat oven to 425 F.
  2. Cut peeled sweet potatoes into medium cubes and add to large glass baking dish or baking sheet. Toss with olive oil, rosemary, salt, and pepper, 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.
  3. For yogurt sauce, in medium bowl, whisk all yogurt ingredients to combine. Refrigerate until ready to serve.
  4. 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 to 145 F 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.
  5. Slice and serve bison steaks with roasted sweet potatoes and a dollop of the buffalo yogurt sauce.