Bison Steaks with Penne Pasta & Vegetables
Enjoy this spin on a pasta dish by adding sauteed vegetables and steak slices.
1 Bison Top Sirloin Steak
1 yellow onion, sliced
1 green pepper
5-8 roma tomatoes, diced
Slice your onion into rings and cut in half. Slice your green pepper into rings and cut in half. Set aside. Dice tomatoes and set aside.
Rub a small amount of olive oil on each side of your bison steak. Sprinkle a small amount of garlic salt, pepper, basil and oregano and rub into each side of the steak.
Bring water to boil in the pot you will cook your noodles in. Place steak in a frying pan over medium heat. Cook on each side for approximately 4-5 minutes - until cooked rare. (Add a little extra olive oil to pan, if necessary.) Remove steak from frying pan and set aside.
Add olive oil to frying pan and add onions and peppers. Add pasta to boiling water and cook according to package directions. Stir fry onions and peppers until they begin to soften and the onions turn slightly golden.
Add tomatoes and cover pan. Season generously with garlic salt, oregano, basil and pepper. Stir occasionally.
Slice bison steak into thin slices. After about 5-8 minutes, once tomatoes have started to soften, a sauce will begin to form, however tomato chunks will remain. Add bison steak pieces back into mixture and stir.
Once pasta is finished cooking and drained, add 3 large handfuls of spinach into frying pan. Cover pan. Spinach leaves will begin to wilt after 1-2 minutes. Stir. Pour sauce mixture over cooked noodles. Serve with mozzarella cheese and crushed red pepper.