Herbed Bison Steak with Roasted Garlic and Tomato Quinoa

Drew is a HUGE fan of steak in any form. Because of the higher price tag, we don’t buy it that often, but they had some great bison steaks at Rocky Plains last time we were there so we decided to buy a couple. Instead of my typical grilling though, I wanted to figure out a way to really showcase their flavor. Let me preface this with saying I don’t usually watch Rachael Ray. Though her recipes seem fantastic, she’s a bit too intense for me. But for one reason or another, I happened to catch a show where she was making steaks anything but typical. I guess it was meant to be! This recipe, though not the same, is adapted from hers. You can find the original here.

I decided to use herbed feta instead of gorgonzola because I happened to have some leftover LazEwe, and I prefer the flavor anyway. I also decided to make quinoa as opposed to pasta. This was just personal taste because I felt like we’ve been eating a LOT of pasta lately!

2 bison steaks
1 c quinoa
2 c water
1 pint grape tomatoes
6-8 cloves garlic, cracked but left in skins
1/2 c feta crumbles
4-5 fresh basil leaves, chopped
small handful fresh parsley leaves, chopped
1 c coarsely chopped arugula
2 T olive oil plus some for drizzling
1/4 tsp garlic powder
1/2 tsp Pike’s Peak Butcher’s Rub*
sea salt and freshly ground pepper

Preheat oven to 450 degrees. Put tomatoes and garlic cloves on a cookie sheet and coat with 2 T olive oil. Season with freshly ground salt and pepper. Roast in the oven for 20 minutes. While tomatoes and garlic are cooking, season steaks with garlic powder and butcher’s rub. Drizzle both sides lightly with olive oil. In a small bowl, combine feta crumbles, chopped parsley, and chopped basil. Set aside. When tomatoes are almost done, start boiling water in a medium saucepan. Remove tomatoes and garlic from oven. Peel skins from garlic cloves and mash cloves in a bowl until they are nearly a paste. Add mashed garlic, tomatoes, and all released juice on the cookie sheet to the boiling water. Mash with a potato masher until a sauce forms. Add dry quinoa to sauce and return to a boil. Cover, reduce heat to medium, and cook 12 minutes. While quinoa is cooking, put steaks into an oven-safe frying pan on high heat. Caramelize steaks approximately 2 minutes on each side. Once browned, top steaks with feta mixture and put frying pan into the oven. Cook steaks until quinoa is done or until steaks are at desired temperature. Once quinoa is finished, stir in arugula. Serve steaks with quinoa.

I had no idea garlic could taste so sweet! I served mine with a glass of Colorado’s Canyon Wind Cabernet Franc. And, in case you were wondering, the entire thing was phenomenal.

*I found Pike’s Peak Butcher’s Rub at Savory Spice Shop. If you don’t have access to it, you may use any steak rub or red meat spice blend


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s