Dinner Party Bison Print

1 leek, white part only

2 beets, medium size

½ Spanish onion, medium size, sliced thinly

1-2 cups cooked rice

6oz  bison steak (rib or loin cut)

1/2 bunch arugula or young spinach

Other Ingredients

Vegetable oil for deep frying

Olive oil

Salt and ground pepper

  • Preparing Leeks: Split each leek vertically.  Continue sectioning lengthwise into slices until they are less than ¼ inch wide.  Deep fry in moderately hot vegetable oil until just beginning to brown.  Be careful not to overcook.  Remove leek slices with slotted spoon and drain on a kitchen (or paper) towel.  Cook in batches if necessary, depending on how many people you are serving, set cooked leeks aside at room temperature until needed.
  • Beets & Onions:  Peel Beets and boil in water until tender but still firm.  Drain, cut in 1/4 inch thick slices and set aside.
     put olive oil in a large saucepan.  Over medium heat, sauté onion  until it just starts to brown.  Set aside.
  • Steaks & Greens:  Ten to fifteen minutes before serving, broil or barbeque steak(s) until rare or medium rare depending on preference.  Once cooked, hold in a warm place until ready to serve. While the steak is cooking, wilt the spnach or arugula by steaming quickly, this will take less than a minute.  Set aside.
  • Final Assembly: To assemble the dish, reheat the rice, greens, and beets in the microwave.  Thinly slice cooked steak across the grain.  On a warm dinner plate, from bottom to top, and adding salt and pepper to taste between layers, start by placing rice, topped with onion, then greens (arugula/spinach), follwed by beets, then the steak slices.  Garnish the top with the fried leeks and serve.