Bison and Zucchini Delight
What Started it all:
Bison, Zucchini, vinegar (apple cider, balsamic), blender
This dish is a fantastic way to enjoy the rich flavors of bison paired with the freshness of zucchini. It's gluten-free, packed with protein, and absolutely delectable.
Ingredients
- 1 pound of bison steak
- 4 medium zucchinis
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Get the bison steak out and let it come to room temperature.
- Season it generously with salt and pepper.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
- Once the oil is hot and shimmering, place the bison steak in the skillet. Cook for about 4-5 minutes on each side for medium-rare. Adjust if you like it more cooked.
- Remove the steak from the skillet and let it rest.
- While the bison is resting, wash and slice the zucchinis into thin rounds.
- Heat another skillet over medium heat with a bit of olive oil.
- Add the zucchini slices to the skillet. Cook them until they're just tender, about 3-4 minutes.
- Season with salt and pepper.
- In a small saucepan, combine the apple cider vinegar and balsamic vinegar.
- Bring to a simmer over medium heat and cook until it reduces by half.
- Grab your blender and blend the cooked zucchini until smooth. Add a splash of olive oil if needed to get a creamy consistency.
- Slice the rested bison steak against the grain.
- On each plate, spread a generous dollop of the zucchini puree.
- Top with slices of bison steak.
- Drizzle the vinegar reduction over the top.
There you have it, a stunning Bison and Zucchini Delight that’s gluten-free and packed with flavor. No excuses now, get it right and serve it up with some pride!