Bison Rib Eye with Avocado Dip
A great alternative to steak
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 2
Author: Viella
Bison Rib Eye
- 2 boneless 8oz bison rib eye steaks
- 1/4 tsp coarse ground salt
- 1/8 tsp freshly ground black pepper
- 1/2 tbsp olive oil
Avocado Dip
- 1 haas avocado diced
- 1 serrano chili minced
- 1/2 cup of fresh cilantro minced
- Juice of 1/2 a lime
- 2 tbsp water as needed
Bison Rib Eye
Season rib eye steaks with salt and pepper.
Heat grill to a medium/moderate temperature (450-475)
Brush grill with olive oil and then immediately place rib eye steaks on grill.
Leave on the grill uninterrupted for 5 mins to let the meat sear nicely then flip over to sear the other side.
Once rib eye steaks are cooked to medium, let rest for at least 5 mins before serving.
Avocado Dip
Place avocado, chili, cilantro and lime juice into a blender and pulse until all ingredients are nicely blended.
If needed add a tbsp or two of water to bring consistency of dip to soft and smooth.
Serve in a small dish.