Bison steaks with fig balsamic sauce from Food & Wine Annual Cookbook 2013: An Entire Year of Recipes by Food & Wine Magazine

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Notes about this recipe

  • mharriman on September 28, 2017

    I pan sautéed (in a cast iron skillet) according to directions, and rested the steak for five minutes after, and it was as intended: Tender and juicy. The fig balsamic sauce was good rather than great, but paired very well with baked sweet potato and Dijon mustard butter sauce. A fairly fast weeknight recipe.

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