Caprese Bison Sirloin Steak with Bow Tie Pasta Recipe -
Caprese Bison Sirloin Steak with Bow Tie Pasta Recipe
  • READY IN 41 mins

Caprese Bison Sirloin Steak with Bow Tie Pasta

Recipe by  

"The delicious flavor of freshly cooked bison steaks pairs beautifully with traditional Italian caprese ingredients like basil, fresh mozzarella cheese, and sweet grape tomatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    16 mins

    41 mins


  1. Season bison sirloin steaks with salt and pepper. Heat the 1 tablespoon oil over medium heat in a large heavy skillet. Cook bison sirloin steaks in hot oil for 16 to 18 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Top each bison steak with 1 tablespoon of the pesto. Cover skillet and let stand for 3 minutes. Remove bison sirloin steaks from skillet and thinly slice.
  2. Meanwhile, cook pasta according to package directions; drain. Toss the cooked pasta, the remaining pesto, the tomatoes, and mozzarella in a large bowl. Serve with the sliced bison sirloin steaks. Drizzle with olive oil and sprinkle with basil.
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  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

Reviews More Reviews

Sep 18, 2013

We tried this tonight, and I have to say that I was pleasantly surprised at how good this tasted. I am weary of trying "other" meats because I don't like meat when it's gamey but this was excellent. I would cut down on the pesto a bit because I felt it was a little strong, but otherwise it was excellent! It paired well with the pasta and the red roasted potatoes I made (since the kids are picky about their pasta.)

Sep 15, 2013

As an Allrecipes Allstar, I was asked to make this recipe with bison top sirloin steaks. I cheated slightly in the preparation of the bison steaks. I marinated them in a mixture of 1/2 cup grapeseed oil, 1/4 cup soy sauce, and 2 Tbsp McCormick Montreal steak seasoning. I let the steaks marinate for about 45 minutes (you don't want to marinate any longer). I also cut down the pesto to about 85 grams (1/4 cup plus 2 Tbsp) It was MORE than enough pesto. I didn't add the pesto to the top of my steaks, just to the pasta. This recipe was simple, tasty, and healthy! In grilling the steaks I had to keep in mind that due to how lean the bison is that it required 1/3 LESS cooking time, and heat! If you follow the directions as stated just remember the pesto needs to be divided (which it doesn't state).


4 Ratings

Jul 21, 2014

Wow! This was really good! I followed Sarah Stone's recommendation of marinating the steaks, and I also grilled the steaks instead of pan frying. I used the Simple Garlic and Basil Pesto recipe from this site. I carefully grilled the steaks to 145 degrees (some may have been closer to 150), and they were fantastic. I'd never had bison before, and have decided that I would eat it all the time if it weren't so expensive. Very tender. The pasta was OK (I added more pesto that recipe called for, and also found it needed salt). I might tweak the pasta next time by adding a little more olive oil, pepper, salt, oregano, and a dash of red pepper. Otherwise, outstanding recipe!

Sep 30, 2013

This was just ok as written. The bison was flavorful but a little on the chewy side for my liking. The consensus at the table was the dish as a whole was lacking in flavor and was boring. Not sure I would make this again.


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  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 47.4 g
  • 95%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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