Careme

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 (8 oz) $18.99 (8 oz)
• Organic Butternut Squash about 1 lb (small) or half a larger one $1.99/lb
• Organic Kale (or Organic Lacinato Kale) 1 small bunch (about 8 oz) $2.99
• Organic Yellow Onion 1/2 medium, thin-sliced $1.99 each
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb or $2.79/3 ct
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Red wine or beef broth (optional for sauce) 1/4 cup
• Salt and black pepper to taste
• Smoked paprika or chili flakes (optional) pinch

Instructions

1. Prep and heat oven to 425°F. Peel and cube squash into 3/4-inch pieces. Strip kale leaves from stems and tear into bite-size pieces. Thin-slice onion; mince garlic.
2. Roast the squash. Toss squash with 1–1 1/2 tbsp olive oil, salt, pepper, and a pinch smoked paprika/chili flakes. Spread on a sheet pan and roast until browned and tender, 20–25 minutes, tossing once halfway.
3. Cook the bison. Pat steak dry; season generously with salt and pepper. Heat a heavy skillet on the stove over medium-high with 1 tbsp oil. Sear steak 2–3 minutes per side for medium-rare (a touch longer for medium). Transfer to a plate to rest 5–8 minutes.
4. Make a quick pan sauce (optional but excellent). Lower heat to medium. Add sliced onion to the same skillet with a small splash of oil if needed; sauté 3–4 minutes until softened. Add garlic 30 seconds. Deglaze with 1/4 cup red wine or broth; scrape up browned bits and simmer 1–2 minutes. Swirl in 1 tbsp butter if using; season to taste.
5. Sauté the kale. In a second pan (or wipe the steak pan after sauce), heat 1 tsp oil over medium. Add kale with a pinch of salt and a splash of water; cover 1–2 minutes to steam, then uncover and toss until tender and glossy, 2–3 minutes more.
6. Serve. Slice bison against the grain. Plate with roasted squash and kale; spoon pan sauce over the steak.