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Exotic Spiced Bison Steak with Chimichurri and Roasted Vegetables
Exotic Spiced Bison Steak with Chimichurri and Roasted Vegetables

Exotic Spiced Bison Steak with Chimichurri and Roasted Vegetables
A robust and flavorful bison steak paired with a vibrant chimichurri sauce and a medley of roasted vegetables.
Exotic Spiced Bison Steak with Chimichurri and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     bison steak
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 30
    g
     parsley
  • 10
    g
     oregano
  • 2
    tbsp
     red wine vinegar
  • 1
    item
     red chili
  • 150
    g
     sweet potato
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Exotic Spiced Bison Steak with Chimichurri and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the bison steak with salt and black pepper.
  3. In a food processor, blend parsley, oregano, garlic, red chili, red wine vinegar, and olive oil to make chimichurri sauce.
  4. Cut sweet potato, zucchini, and red bell pepper into bite-sized pieces.
  5. Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
  6. Heat a grill pan over high heat. Grill the bison steak for about 4 minutes on each side for medium-rare.
  7. Let the steak rest for 5 minutes before slicing.
  8. Serve the steak with chimichurri sauce drizzled on top and roasted vegetables on the side.
Nutrition Per Serving 600 g Per 100g
Energy 463 kcal 77 kcal
Protein 38 g 6.3 g
Fibre 7 g 1.2 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 32 g 5.3 g
Fat 28 g 4.7 g
  • 200
    g
     bison steak
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 30
    g
     parsley
  • 10
    g
     oregano
  • 2
    tbsp
     red wine vinegar
  • 1
    item
     red chili
  • 150
    g
     sweet potato
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the bison steak with salt and black pepper.

In a food processor, blend parsley, oregano, garlic, red chili, red wine vinegar, and olive oil to make chimichurri sauce.

Cut sweet potato, zucchini, and red bell pepper into bite-sized pieces.

Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.

Heat a grill pan over high heat. Grill the bison steak for about 4 minutes on each side for medium-rare.

Let the steak rest for 5 minutes before slicing.

Serve the steak with chimichurri sauce drizzled on top and roasted vegetables on the side.

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