Bison Rib Eye With Pickled Vegetables
Bison have been crucial not only to the Indigenous community but also to the land. They restore the prairie ecosystems on which they graze, increasing plant diversity, fertilizing soil, and sequestering carbon underground to help reverse climate change. “Bison are indigenous to North America, and they represent the resiliency of Indigenous communities,” says Brian Yazzie, the executive chef of Gatherings Cafe inside the Minneapolis American Indian Center. He’s a big fan of Brownotter Buffalo Ranch bison, owned by Ron Brownotter, who has let his bison roam and graze on 200,000 acres of native grasses for the past two decades.
For this recipe, Yazzie seasons bison rib eye with smoked salt and juniper, then cooks it in a hot pan with aromatics like sage and garlic. Because bison is rich in flavor but relatively lean, you can substitute it with grass-fed beef. He finishes the meat with sweet pickled radishes, which take two hours to pickle, so plan accordingly.
Recipe information
Yield
4 Servings
Ingredients
Pickled vegetables
1
1
2
½
½
1
1
Rib eye and assembly
2
2
1
2
2
special equipment
Preparation
Pickled Vegetables
Step 1
Heat oil in a small saucepan over medium. Cook garlic, tossing, until light golden and fragrant, about 3 minutes. Add scallions and peppercorns and cook until scallions start to wilt, about 1 minute. Add vinegar and salt and bring to a simmer. Transfer to a small bowl and add 1 cup cold water. Add radishes and/or squash; let sit at least 2 hours, or cover and chill up to 12 hours before using.
Rib eye and Assembly
Step 2
Heat a large cast-iron grill pan or skillet over medium-high. Toast juniper berries, tossing occasionally, until very fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle. Reserve pan.
Step 3
Sprinkle steaks all over with ground juniper, then season with smoked salt. Lightly coat with oil and let sit 5 minutes.
Step 4
Heat 1 Tbsp. oil in reserved pan over medium-high. Cook steaks until golden brown underneath, about 3 minutes. Turn over and add sage and garlic to pan. Continue to cook steaks, basting with oil, until golden brown underneath, about 3 minutes for medium-rare (internal temperature should hit 120°). Transfer steaks to a cutting board and let rest 10 minutes before slicing.
Step 5
Sprinkle steaks with more smoked salt; serve with drained pickled vegetables.