HIGH PLAINS BISON RIBEYE STEAK WITH PAN-SEARED TOMATO AND CORN SALSA

The High Plains Bison ribeye is a spectacular cut. You can sear it and prepare this rich corn salsa accompaniment in the same pan. Simple, healthy and delicious.

• 2 High Plains Bison ribeye steaks

• 1 tsp sea salt

• 1 tsp cracked black pepper

• 1 tsp granulated garlic

• 1 tbsp extra virgin olive oil

• 1 medium onion, chopped

• 1 poblano pepper, seeded and chopped

• 4 cloves garlic, finely chopped

• ½ tsp Chipotle pepper

• 2 ears fresh corn, niblets cut off

• 1 cup grape tomatoes, halved

• 1/4 cup basil, chopped

• 2 tbsp lime juice

1. Pat bison steaks dry and season with salt, pepper, garlic, and olive oil.

2. Pan sear for 4 minutes on the first side, and 5 minutes on the second side. Remove from pan, and set aside to keep warm.

3. Add the remaining ingredients, excluding the lime juice, to the same pan, and saute over high heat, stirring, about 3 minutes. Remove from heat.

4. Stir in lime juice, and season to taste with salt and pepper, if needed. Slice bison ribeyes across the grain into ¼ inch slices.

5. Serve with seared corn salsa. Enjoy!