Careme

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 steak (8 oz), ideally 1–1.25 in thick $14.49 sale (was $16.99)
• Del Cabo Organic Japanese Shishito Peppers 8–10 oz (use about half the pack) $3.99
• Love Beets™ Gluten Free Cooked and Peeled Beets 1 pack (8.8 oz) $3.49
• Simple Truth Organic® Baby Dill 2–3 tbsp, chopped $2.49
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.29
• Organic Romaine (or butter lettuce) 4 cups chopped $3.49
• Lemon (or vinegar) 1/2 lemon (or 1 tbsp vinegar)
• Olive oil 2 1/2 tbsp, divided
• Honey or maple syrup 1 tsp (optional)
• Dijon mustard 1 tsp
• Salt, black pepper, and red pepper flakes to taste

Instructions

1. Prep: Pat bison dry; season with salt and pepper. Slice cucumber. Chop romaine. Chop dill. Halve or quarter the beets if large.
2. Make quick dressing: Whisk 2 tbsp olive oil + lemon juice (or vinegar) + Dijon + a pinch of salt and pepper + honey/maple (optional).
3. Grill steak: Preheat grill (or grill pan on stove) to medium-high. Grill bison ribeye about 3–4 minutes per side for medium-rare (aim ~130–135°F). Rest 5–8 minutes before slicing.
4. Blister shishitos: While steak rests, toss shishitos with 1/2 tbsp olive oil and a pinch of salt. Grill 3–5 minutes total, turning until blistered and lightly charred. Finish with pepper and a pinch of red pepper flakes.
5. Warm beet salad (stove): In a small skillet over medium, add a drizzle of olive oil (or a spoon of the dressing) and warm the beets 2–3 minutes. Toss with half the dill and a spoon of dressing.
6. Assemble: Toss romaine and cucumber with remaining dressing and dill. Plate salad and warm beets. Slice bison across the grain and serve with blistered shishitos.