Sriracha Rubbed Bison Flank Steak with Warm Pearl Cous Cous Salad

Makes 4 - 5 Servings

Ingredients:

• 2 pound bison flank steak
• 3 Tablespoons Hi Mountain Sriracha Pineapple Bacon Seasoning
• 1/2 teaspoon Hi Mountain Garlic Pepper Rub
• 1/2 teaspoon salt
• 3 Tablespoons grapeseed or canola oil

Directions:

1. Combine dry seasonings.
2. Pat the steak dry with paper towels before rubbing all sides with 2 tablespoons of oil. Then, rub with the dry seasoning mixture.
3. Heat a large cast iron skillet on high heat for several minutes or just until smoking point. Add remaining oil, then add the steak.
4. Sear each side for 1 minute. Flip again and let cook for 2 to 3 minutes and repeat with other side of the steak.
5. Remove the steak to a plate to rest for 5-10 minutes before slicing.
6. Cut the steak into thin slices (about 1/4 inch) against the grain.

Warm Pearl Cous Cous Salad

Ingredients:

• 1-1/2 cups vegetable broth 
• 1 Tablespoon unsalted butter
• 1/4 teaspoon Hi Mountain Zesty Western Gourmet Burger Seasoning
• 1 10-ounce box pearl couscous (1-1/2 cups)
• 1/3 cup fresh pears, diced small (Concord or Bosc would be best but any pear, including canned will do)
• 4 1/2 tablespoons light olive oil
• 3 Tablespoons white wine vinegar
• 1 Tablespoon lemon juice
• Freshly ground black pepper
• 2 scallions, white and green parts, chopped
• 1/2 cup spinach, torn or sliced into pieces
• 1/3 cup sliced almonds

Directions:

1. Bring vegetable broth, butter and 1/4 teaspoon salt to a boil in a medium pot. Follow the cooking instructions on the couscous box. When done, use a fork to fluff the couscous to avoid clumping.
2. Whisk together the olive oil, white wine vinegar, lemon juice and Zesty Western Gourmet Burger Seasoning. Add about 3/4 of the vinaigrette mixture to the couscous and combine. Taste before adding the rest of the vinaigrette. 
3. Stir in the scallions, spinach, diced pears and sliced almonds. Salt to taste and serve immediately.