Peppercorn Crusted Bison Strip Loin with Tri-Colored Grilled Peppers and Onions
Servings: 4
Ingredients
- 1 oz. olive oil
- 4 Omaha Steaks Bison Strip Loins
- 1 Tbsp. whole peppercorns
- 2 tsp. coarse sea salt
- 1 yellow bell pepper, julienned
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 1 red onion, julienned
- 4 large rosemary sprigs
Instructions
- In a spice grinder or a clean coffee grinder combine the peppercorns and the salt and grind until the pepper is coarsely ground. Do not over grind.
- Place the ground pepper and salt on a plate.
- Brush each side of the bison steaks with olive oil and then press the steaks in the plate with pepper trying to get as much pepper and salt to stick to each side as possible.
- Heat the olive oil in a sauté pan until smoking.
- Place the strips in the pan and sear for 1-2 minutes on each side, until brown.
- Finish in a 225°f oven for 10-15 minute until desired doneness is achieved. 10 minutes for a 8 oz. strip and 15 minutes for a 12 oz. strip will yield a medium rare steak. (i.e. for medium rare use 130°f internal.)
- While steak is finishing in oven preheat a cast iron skillet on medium.
- Add julienned peppers and onion and cook while stirring until seared but still al dente.
- Garnish each steak with a ribbon of peppers over the top and nice bushy sprig of rosemary.