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Cajun Butter Steak Bites with Roasted Vegetables

Updated: May 6

25 servings


  • 10 lb Durham Ranch bison sirloin

  • 1 1/4 c. blackening seasoning

  • ½ c. canola/oil blend, as needed

  • 1 ½ lb butter

  • 25 ea garlic cloves, smashed & chopped or pressed

  • 10 lb Preferred Brand Vegetable Blend, Chef Chunky

  • ½ c. canola/olive oil

  • salt & pepper, to taste

  • 4 lemons


  1. Cut steaks into 6 pieces each- season well with blackening seasoning- allow to rest and come to room temperature.

  2. While steaks are resting, spread the veggie blend out on a sheet tray being careful not to over crowd. Drizzle veggies with ½ c. olive/canola blend and season liberally with salt and pepper- squeeze lemons over- toss to coat evenly. Roast veggies at 425 F for 35 minutes, stirring them up twice.

  3. While veggies are roasting, cook steak. In a cast iron griddle or in a wide sauté, heat a tablespoon of oil. Sear the steak pieces in batches for 2-3 minutes per side, being careful not to overcrowd, until edges are crispy and browned. Add additional oil as needed. Move steak onto a sheet tray and allow to rest. Dial down the heat on the pan to medium, add the butter and allow to melt. Add the garlic and cook, stirring, until it begins to brown. Stir the steak back into the garlic butter. When veggies are done, serve the steak (6 oz, or approx. 5 pieces) over the veggies, and sauce with the garlic butter.

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