Bison Ribeye Sandwich with
Fresh Spinach & Red Onions
Prep Time: 45 minutes • Yields: 4 servings
Ingredients:
2 pkgs. Fossil Farms' Bison Ribeye Steak, 10 oz. avg.
4 sesame potato buns
2 cups fresh spinach
1 large red onion, thinly sliced
Ketchup to taste
2 tbsp. olive oil
2 tbsp. butter
Salt and pepper to taste
Equipment:
Measuring cups and spoons
Grill or skillet
Knife & Cutting board
Tongs
Toaster
Serving plates
Method:
1. Preheat your grill or skillet to medium-high heat.
2. Season the Bison ribeye steaks with olive oil, salt, and pepper on both sides.
3. Grill or sear the steaks for about 4-5 minutes per side for medium-rare, or until they reach your
desired level of doneness.
4. Remove the steaks from the grill and let them rest for 5 minutes. Thinly slice the ribeye steaks against
the grain.
5. Slice the sesame potato buns in half and lightly toast them on the grill or skillet with ½ tablespoon of butter
on the cut side top half of each bun. On the bottom half of each bun, drizzle ketchup and spread evenly.
6. Add ¼ of the sliced Bison ribeye steak on the bottom buns, then top the steak with thin slices
of red onion. Lastly, layer the fresh spinach leaves on top of the onions.
7. Place the top half of the bun on the sandwich. Serve with chips or homemade fries and enjoy!