Ingredients Jump to Instructions ↓

  1. 1 large sweet potato, sliced into 1/4 inch sticks

  2. 1/4 teaspoon ground ginger

  3. 1/4 teaspoon ground corriander

  4. 1/4 teaspoon ground cinnamon

  5. 1/4 teaspoon ground cumin

  6. 1/4 teaspoon ground black pepper

  7. 1/4 teaspoon salt

  8. A pinch of cloves

  9. 1/4 teaspoon ground cardamom

  10. 1/4 cup of extra virgin olive oil.

  11. 2 Bison ribeye steaks Frisse Salad:

  12. Watercress

  13. 2 tablepsoons cider vinegar

  14. 2 tablepsoons apple cider

  15. 1 1/2 tablepsoons brown sugar

  16. 1/2 teaspoon celery seed

  17. 1 tablespoon granulated garlic

  18. 1/4 cup safflower oil

  19. Blueberries

Instructions Jump to Ingredients ↑

  1. In a large bowl combine the sweet potato, ginger, corriander, cinnamon, cumin, black pepper, salt, cloves, cardamom, and extra virgin olive oil. Then toss to evenly coat the fries.

  2. Spread them out evenly on a baking sheet and place in a preheated 425°F (220°C) oven. They should take about 30 to 35 minutes to cook.

  3. Brush the ribeye steaks with extra virgin olive oil so they don’t stick to the grill and season with cracked black pepper and salt--make sure you get both sides.

  4. Place the steaks on a preheated grill pan and cook for a total of 7 to 8 minutes, flipping once.

  5. While the steaks rest, assemble the frisse and watercress salad. Add the washed greens to a large bowl and combine with the cider vinegar, apple cider, brown sugar, celery seed, granulated garlic and safflower oil. Toss then season with salt and pepper.

  6. Plate the salad and garnish with fresh blueberries.

  7. When the potatoes are done, slice the steak. Remember when slicing the steak to cut against the grain--this ensures that the meat will stay tender and juicy.

  8. Add the sliced steak on top of the sweet potato and plate the salad.


Send feedback