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Categories:
oranges olive oil olive oil sweet onion red bell pepper orange bell pepper thyme balsamic vinegar allspice red chili pepper salt black pepper buffalo
Viewed: 40 - Published at: 4 years agoIngredients
- 2 medium oranges
- 1 tablespoon olive oil, divided
- 12 teaspoon olive oil, divided
- 1 medium sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 3 large sprigs fresh thyme
- 2 tablespoons balsamic vinegar
- 12 teaspoon allspice
- 14 teaspoon red chili pepper flakes
- 34 teaspoon sea salt, divided
- 12 teaspoon black pepper, divided
- 16 ounces buffalo, medallions
Method
- Prepare relish: Over a mixing bowl, peel and segment oranges.
- Reserve juice drippings and place orange pieces in a separate bowl.
- Heat 1 T oil in a medium saucepan over medium high heat.
- Add onion, bell peppers, and oranges to the pan, stirring well to combine.
- Reduce heat to medium and continue to cook for 4-6 minutes, until vegetables are softened.
- Add reserved orange juice, thyme, vinegar, allspice, and chili flakes to the pan.
- Reduce heat to low and stir.
- Continue to cook, stirring often, until relish thickens and liquid is reduced, about 15 minutes.
- Remove thyme sprigs from pan, add 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
- Set relish aside.
- Preheat broiler to high.
- Coat bison evenly with 1/2 tsp oil, 1/4 tsp salt and pepper on all sides.
- Lay bison on a foil lined baking sheet and place under broiler for 2 minutes per side for medium-rare, or 3 minutes per side for medium.
- Remove from oven and serve topped with relish.
