We really wanted sirloin, and we also really wanted homemade bread, pasta, and asparagus. Thus, the photo and random assortment of food on the plate! We loved everything so we wanted to share a recipe of it all so you could enjoy it as well!
Ingredients:
Sirloin:
16 oz bison sirloin steak (in any size)
1 tablespoon extra-virgin olive oil
Pasta:
4oz (dry) Elbow pasta (or any pasta)
Salt and pepper to taste
2 tablespoons pesto sauce
Parmesan and mozzarella cheese (if desired)
Asparagus:
Asparagus (cut at the ends)
1 teaspoon garlic
Salt and pepper to taste
1 tablespoon vegetable oil
Bread:
Note that we did not make this bread recipe. We followed this recipe and it was fantastic! **We should note that we put the ice cubes in the oven in a dish and did not toss any ice cubes at the bottom of the oven.
Directions:
**Follow the guide above for the bread directions
Preheat your skillet to medium-high and drop 1 tablespoon of olive oil on the skillet
Pat the steaks until dry, and season the sirloin steaks with salt and pepper.
In a different skillet, add 1 tablespoon vegetable oil, and heat to medium. Add the asparagus, garlic, and a pinch of each salt and pepper and stir, then cover. This should take around 10 minutes. Remove and tent in foil when completed if you're still waiting for the steak.
In a large pot, add salt and bring the water to a boil.
Add the pasta to the boiling water and cook until al dente (firm to the bite).
Add the steaks to the skillet and sear, then turn the skillet to medium and cover with a lid.
In a bowl, combine the pasta and pesto.
When the steak reaches the desired doneness, set aside on a warm plate and tent with foil. It will rise about 5-10 degrees if tenting for 10 minutes.
Remove the steak from the tent and cover with the remaining pesto, then slice.
Serve the bread, asparagus, sirloin, and pasta. Top the pasta with cheese if desired.
Enjoy!