2 lbs. Northstar Bison sirloin steakOlive oilFresh Basil or seasoning of choiceCut steaks into 8 oz portions, trim muscle connections away.Dip meat in olive oil, and sear in fry pan or on grill for 2 minutes on each side on high heat.Sprinkle fresh basil onto steaks or your own seasoning.Place on flat baking sheet (with sides) and bake in 160 degree F. oven for 2 – 2 1/2 hours.Do not cover.Serve with favorite side dish or top with portabella mushroom sauce.Steaks will be medium rare and they can hold in the oven for another 1-1 1/2 hours and still be a medium doneness. Great for serving guests or large groups a perfect steak.Note: If juice is running out, you have the temperature too high.
Dressing: 1/4 cup Balsamic vinegar 1 clove garlic, minced 1/3 cup canola oil 1 tbsp. 1 T. sun dried tomatoes 2 t. chili oil 1/2 t. lemon juice, fresh 1/2 t. Worcestershire sauce
12 Butter lettuce leaves 2 T. sesame seeds 4 portions assorted baby greens 4 sprigs fresh mint4- 8 oz. Northstar Bison buffalo steak 2 tbsp. cilantro, chopped
Directions
Prepare dressing and set to the side. Slice the bison steak into thin medallions and marinate in the dressing for at least 2 hours. Drain marinade and reserve. Sear the buffalo steak medallions very briefly if you prefer the buffalo meat partially cooked and chill for 2-3 minutes.
Arrange butter leaves on plates. Top the butter leaves with the baby greens and lay the bison steak medallions on top of the greens. Drizzle with the reserved dressing. Sprinkle with toasted sesame seeds and chopped cilantro. Garnish with sprig of mint.