Caprese Bison Sirloin Steak with Bow Tie Pasta

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Caprese Bison Sirloin Steak with Bow Tie Pasta

When preparing bison, know that it has far less, and far finer, marbling than even grass-fed beef. Less fat means less insulation in the cooking process, so steak cuts take less time over the heat and are best served medium rare, lest they’re served tough. Recipe courtesy of The Bison Council: thebisoncouncil.com.


  • 4 6-ounce bison top sirloin steaks
  • salt and black pepper
  • 1 tablespoon vegetable oil
  • 6 ounces dried bow tie (farfalle) pasta
  • ½ cup purchased or homemade basil pesto
  • 2 cups halved grape tomatoes
  • 1 cup cubed fresh mozzarella
  • extra-virgin olive oil
  • chopped fresh basil


Season bison sirloin steaks with salt and pepper.

Heat the oil over medium heat in a large heavy skillet. Cook bison sirloin steaks, turning once, in hot oil for 16 to 18 minutes or until an instant-read thermometer registers 145 °F. Top each bison steak with 1 tablespoon of the pesto.

Cover skillet and let stand for 3 minutes. Remove bison sirloin steaks from skillet and thinly slice.

Meanwhile, cook pasta according to package directions; drain. Toss the cooked pasta, the remaining pesto, the tomatoes, and mozzarella in a large bowl. Serve with the sliced bison sirloin steaks. Drizzle with olive oil and sprinkle with basil.


Recipe courtesy of The Bison Council: thebisoncouncil.com.


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