Bison sirloin steak is endlessly versatile, and this casserole combines all your favorite flavors of the southwest for an easy and delicious meal. I really like the texture and flavor of the quinoa in this casserole, but that being said you could easily swap it out for rice. The green chiles are a New Mexican staple (known as Hatch chiles) but you could substitute a jalapeno or leave it out entirely if you don’t want it to be spicy. Most green chiles aren’t super hot, but every once in a while you’ll get one that packs some serious heat. As always when cooking bison, we recommend cooking to medium rare at the most for the best flavor and texture.
“Once You Go Bison, You’ll Never Go Back”
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is - any recipe that you’d typically use beef for, bison meat will taste great in.
Free Range Bison That Roam Our Beautiful Ranch
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 1 ½ pounds bison sirloin steak
- 1 cup red quinoa, uncooked
- Sea salt and freshly ground black pepper to taste
- 2 tablespoons bison tallow, divided
- 1 onion, finely diced
- 1 roasted green chile, minced
- 4 large cloves of garlic, minced
- 3 cups chopped kale
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen is fine)
- 1 cup barbecue sauce of choice
- 1 cup Mexican blend shredded cheese
- Fresh chopped cilantro for garnish
- Preheat the oven to 375 degrees Fahrenheit and prepare a lightly greased 9 x 13 baking dish. Set aside.
- Set out the bison sirloin steak at room temperature for approximately 15 minutes. Meanwhile, rinse the quinoa and drain. Cook according to the package directions. Set the cooked quinoa aside.
- Season the bison sirloin generously with sea salt & freshly ground black pepper on all sides. Add a tablespoon of bison tallow to a large cast iron skillet over medium heat. Sear the sirloin on all sides until a flavorful brown crust has developed. Cook for a couple more minutes to desired temperature (the meat will continue to cook when you bake the casserole) and set aside.
- After the meat has rested for about 10 minutes, slice into bite sized chunks. Set the meat aside.
- Add the rest of the tallow into the skillet as needed to sauté the onion and roasted green chile together. Cook for a few minutes until the onion is tender and fragrant. Add in the minced garlic and chopped kale. Cook just until the kale starts to wilt slightly.
- Stir in the rinsed and drained black beans, corn and the cooked quinoa. Combine. Add in the barbecue sauce and half of the shredded cheese and stir, then finally add in the chopped sirloin steak. Remove from the heat.
- Gently press the mixture evenly into the prepared baking pan. Top the casserole with the rest of the shredded cheese and bake for approximately 10 minutes.
Don’t Hesitate To Reach Out To Our Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.