Bison Steak-n-eggz

My sister and I had a craving for steak and eggs last night, so we decided to hit the butcher shop. We wanted something lean so that the meal still had redeeming nutritional qualities, and once we laid our eyes on the bison steaks calling us from inside the deli counter, there was no turning back.

We salt and peppered the steaks and brushed them with olive oil. We grilled them on high heat for about 3 minutes per side to a nice rare. (Because Bison is so lean it's important to cook it rare-med rare so that it remains juicy.)

I pan fried the eggs to over easy in olive oil and bacon fat to a nice crisp. We ate the meal with some toasted baguette in order to soak up all the yolky goodness.

I should probably mention that we snuck in a little appetizer of yellow fin tuna tartare as well. The tuna was diced and mixed with avocado, chopped scallions and minced jalapeno. We incorporated a spicy citrus sauce, mixed it all up and served with crostini.

Spicy citrus sauce:
(we pretty much eyeballed the amounts)
olive oil
limes zest grated
freshly squeezed lime juice
wasabi powder
soy sauce
sriracha
salt and pepper to taste