Bistro Bison Sirloin with Peppery Sweet-Onion Pan Sauce + Roasted Brussels Sprouts & Smashed Yukon Golds
Think cozy bistro vibes in under an hour: juicy bison sirloin with a cracked-pepper pan sauce, plus crispy-edged roasted Brussels sprouts and buttery smashed Yukon golds. It feels special, but it’s weeknight-simple—and leans hard on WA winter stars (Brussels + potatoes).
Back to full listIngredients
- Simple Truth™ Natural Bison Sirloin Steak (6 oz) 2 steaks (about 12 oz total) $7.49 sale (reg $8.49)
- Brussels sprouts 12 oz, trimmed and halved $3.99/lb
- Organic Yukon gold potatoes 12 oz (about 2 medium), cut into 1-inch chunks $4.99 / 3 lb bag
- Private Selection® Peruvian Gold sweet onions (or any onion) 1 small, thinly sliced (about 1 cup) $4.99 sale (reg $5.49)
- Garlic (optional) 1 clove, minced (not provided)
- Olive oil 2–3 tbsp, divided
- Butter 1–2 tbsp
- Dijon mustard (optional) 1 tsp
- Beef stock or water 1/2 cup
- Black pepper 1–2 tsp, freshly cracked
- Salt to taste
- Optional: fresh dill 1 tbsp, chopped (nice over potatoes) $2.79
Instructions
- Prep: Heat oven to 450°F. Put a sheet pan in the oven to preheat (helps sprouts crisp).
- Prep potatoes: Add potato chunks to a small pot, cover with cold salted water. Bring to a boil on the stove; simmer until very tender, 12–15 minutes.
- Roast Brussels sprouts: Toss halved sprouts with 1.5 tbsp olive oil, salt, and pepper. Carefully spread on the hot sheet pan cut-side down. Roast 14–18 minutes, flipping once, until browned and crisp-tender.
- Sear bison: Pat steaks dry. Season generously with salt and lots of cracked black pepper. Heat a skillet on the stove over medium-high with 1 tbsp oil. Sear steaks 2–3 minutes per side for medium-rare (bison is lean—don’t overcook). Transfer to a plate to rest.
- Make onion-pepper pan sauce: In the same skillet, lower heat to medium. Add sliced onion (and garlic if using) with a small pinch of salt; sauté 3–5 minutes until softened. Add 1/2 cup stock/water and scrape up browned bits. Simmer 2–3 minutes. Swirl in butter and Dijon (if using) to gloss the sauce; taste and adjust salt/pepper.
- Smash potatoes: Drain potatoes well. Return to pot, add butter (or olive oil), a splash of water/stock, salt, and pepper. Smash with a fork/masher until rustic and creamy. Fold in chopped dill if using.
- Serve: Plate smashed potatoes, roasted Brussels sprouts, and bison. Spoon onion-pepper sauce over the steaks.
Health notes: ~750–900 calories per serving (depending on butter/oil). High protein, iron, and zinc; lots of fiber and vitamin C from Brussels sprouts. Keep it lighter by using less butter and more olive oil, and go easy on the pan sauce.
Drink pairing: Wine: Washington Syrah (e.g., Chateau Ste. Michelle Syrah) or a WA-grown Cabernet Sauvignon. Beer: a malty amber ale.