Everything-in-the-Fridge Hash

Time: 30 minutes


  • 1 Sirlion Steak
  • 1 Tbsp Avocado Oil
  • 1 Sweet Potato, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Green Onion, diced
  • 1 cup broccoli
  • 1/2 cup mushrooms, chopped
  • 1 cup kale, chopped
  • 1 can black beans, drained and rinsed
  • 1 packet taco seasoning
  • Salt and pepper to taste
  • 1/2 avocado
  • Optional: hot sauce


To start, heat your BBQ and toss the salt and pepper rubbed sirloin steak on the grill for 3-4 minutes each side.

In an non-stick pan, toss in avocado oil, diced sweet potato, bell peppers, broccoli, onions, and mushrooms. Cover and let cook for 5-6 minutes or until vegetables start to soften. Add the kale and cover again and cook until all the the vegetables are tender. Add the taco seasoning and the can of black beans. Slice the steak and mix it in. Remove from the heat and serve. Add avocado and hot sauce.

Bison Steak Salad with Fall Squash

Serves: 2

Time: 40 minutes


1 Bison Steak
Steak Rub – or just salt and pepper
5 cups Spring Mix Salad
½ Jicama, chopped
1 avocado
1 delicata squash, de-seeded and chopped
1 beet, peeled and chopped
1 red onion, sliced
1 Tbsp avocado oil
Salt and Pepper to taste
4 Tbsp Balsamic Dressing


Chop onions, beets, and squash. Toss in avocado oil, salt and pepper and roast for 40 minutes at 400 degrees.

Heat a cast-iron pan over medium high heat with avocado oil. Dry rub the Bison Steak with salt and pepper. Sear and cover in the cast iron pan, 5 minutes each side or to medium well.

In a medium bowl toss salad mix with jicama, and top with avocado.

Layer the roasted root vegetables, salad and steak. Drizzle with balsamic dressing.