Careme

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak 2 steaks (6 oz each) OR 12 oz total $7.49 sale (reg $8.49)
• Organic Lacinato Kale 1 bunch (about 6–8 oz leaves after stemming) $2.99
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79
• Simple Truth Organic® Garlic Bulbs 3 cloves, sliced $2.79 (3 ct)
• Organic Jumbo Red Onion (optional) 1/4 onion, thinly sliced (optional for tomatoes) $2.49/lb
• Olive oil 2 tbsp, divided
• Soy sauce (or Worcestershire) 1 tsp
• Honey or brown sugar 1 tsp
• Smoked paprika 1/2 tsp
• Black pepper to taste
• Salt to taste
• Balsamic vinegar (optional) 1 tsp (for tomatoes)
• Lemon (optional) 1/2, for kale finishing

Instructions

1. Prep: Heat grill to medium-high. Pat bison dry. Strip kale leaves from stems; slice leaves. Halve tomatoes.
2. Quick steak glaze: Stir 1 tsp soy sauce, 1 tsp honey, 1/2 tsp smoked paprika, 1 tbsp olive oil, and black pepper.
3. Season steaks: Lightly salt bison (go easy—glaze has salt). Brush both sides with glaze. Let sit 5–10 minutes while grill heats.
4. Cook tomatoes (stove): Heat a skillet over medium-high with 1 tsp olive oil. Add tomatoes (and optional red onion). Cook 4–6 minutes, stirring occasionally, until blistered and jammy. Finish with pinch of salt and (optional) 1 tsp balsamic. Turn off heat.
5. Grill bison: Grill 3–5 minutes per side depending on thickness for medium-rare to medium (bison is lean—avoid overcooking). Rest 5 minutes.
6. Sauté kale (stove): In another skillet, warm remaining 2 tsp–1 tbsp olive oil over medium. Add sliced garlic; cook 30 seconds. Add kale with a pinch of salt and a splash of water. Cover 2 minutes to steam, then uncover and sauté 2–4 minutes until tender and glossy. Finish with lemon squeeze if using.
7. Serve: Slice rested bison. Plate with garlicky kale and blistered tomatoes (spoon the pan juices over the steak).