Caprese Bison Sirloin Steak with Bow Tie Pasta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!
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Photo by crimson buckeye

Cooking Level: Intermediate

Home Town: Lewis Center, Ohio, USA
Living In: Westerville, Ohio, USA

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Photo by sanzoe
Reviewed: 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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Photo by sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA
Living In: Excelsior, Minnesota, USA
Photo by MrsAltmiller
Reviewed: 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.)
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Photo by MrsAltmiller

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA
Living In: Dixon, California, USA
Photo by Sarah Stone
Reviewed: 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).
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Photo by Sarah Stone

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA


 
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