CAPRESE SIRLOIN BOW TIE PASTA

Thin-sliced bison sirloin pairs beautifully with a side of farfalle, pesto, mozzarella, and grape tomatoes.

• 24 oz bison top sirloin steaks

• Salt and black pepper

• 1 tbsp vegetable oil

• 6 oz dried bow tie (farfalle) pasta

• ½ cup purchased basil pesto

• 2 cups halved grape tomatoes

• 1 cup cubed fresh mozzarella

• Extra-virgin olive oil

• Chopped fresh basil

1. Season bison sirloin steaks with salt and pepper. Heat the one tablespoon oil over medium heat in a large, heavy skillet. Cook bison sirloin steaks in hot oil for 16 to 18 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Top each bison steak with one tablespoon of the pesto. Cover skillet and let stand for 3 minutes. Remove bison sirloin steaks from the skillet and thinly slice.

2. Meanwhile, cook pasta according to package directions; drain. Toss the cooked pasta, the remaining pesto, the tomatoes, and the mozzarella in a large bowl. Serve with the sliced bison sirloin steaks. Drizzle with olive oil and sprinkle with basil.