Bison Sirloin Steak w/ Grilled Asparagus, Scalloped Potatoes, and...

Dinner Tonight: Bison Sirloin Steak & Sauteed Mushrooms w/ Grilled Asparagus, Scalloped Potatoes, and Whole Grain Bread.



It was Bison tonight! I had a Bison Sirloin Steak that I seasoned with McCormick Grinder Steakhouse Seasoning and pan fried in Extra Virgin Olive Oil about 4 minutes per side, medium rare. Bison has become my favorite meat. Delicious anyway you fix it and one of the healthier meats you can have. Bison has a slightly sweeter flavor than beef. Bison, like beef is full of flavor and just as tender as most cuts of good select beef. At the end of the post I left some information tips on preparing Bison. Topped the Bison with sauteed Baby Bella Mushrooms.

For sides I had Grilled Asparagus, Idahoan Scalloped Potatoes, and Whole Grain Bread. I used Meijer brand Grilled Asparagus and seasoned them with Sea Salt. Lately I've been using the Idahoan Brand for my Potato selections. Easier to fix and lower in carbs and calories than fixing the dish from scratch with Potatoes. The Bread was Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.



Preparing Bison
Bison is very lean and lacks fat marbling, so care should be taken to not overcook it.

    * In general, bison should be cooked using low heat (325 °F) and longer cooking times.
    * Braising or other moist cooking methods are recommended for bison roasts and steaks.
    * For thin-sliced bison, use quick cooking methods such as broiling and pan frying.
    * Cook raw ground bison to an internal temperature of 160 °F as measured with a food thermometer.
   * Cook all raw bison steaks and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
   * Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed.