Ingredients:
- 1 medium red onion
- 2 large yellow potatoes
- 2 1/2 lb bison boneless rib eye steaks
- 1 package brussel sprouts
- Salt and pepper
- Smoky BBQ Blend (blend is in the BBQ Spice blends I love posting)
- Garlic salt blend
- Black telichery pepper blend
- Balsamic vinegar
- Lime juice
Instructions:
- Peel and roughly chop potatoes and boil for 20 minutes or until fork tender
- While the potatoes are boiling, chop the red onion by cutting in half and making ribbons. Place in a pan with 1 tablespoons of coconut oil and a sprinkle of salt.
- cook the onions at low heat until they start to caramelize.
- While onions and potatoes are cooking clean the brussel sprouts and put the rub on the meat.
- Toss brussel sprouts in pan with 1 tablespoon coconut oil. They will need 10 minutes at medium.
- Place steaks in a very hot pan 4 min each side (mine were roughly inch+ thick). I shoot for Medium-rare.
- While the steaks are cooking
- Deglaze the pan of onions with balsamic vinegar at high heat reducing vinegar to sticky sauce
- Deglaze the pan of brussel sprouts with lime juice at high heat
- Mash potatoes with a pat of butter, garlic and onion powder and salt and pepper
Serve and enjoy.
