• 1 tsp. olive oil
• 1-1/2 lbs. top sirloin bison steak, 1 inch thick
• 2 tsp. unsalted butter
• 2 onions, sliced
• 3/4 tsp. dried thyme
• 1/2 cup dry red wine
• 1/4 cup steak sauce or ketchup

Heat oil in a heavy nonstick pan over medium high heat. Season steaks with salt and pepper to taste. Cook 2 minutes per side until brown outside and medium rare inside. Transfer meat to a plate. Set aside and keep warm. Reduce heat to medium and melt butter in same pan. Sauté onions about 10 minutes, stirring frequently, until browned. Stir in thyme and wine. Raise heat to medium high and cook about 2 minutes, until most of the liquid is evaporated. Serve onions over steaks with steak sauce.

Per serving: calories 383, fat 12.9g, 33% calories from fat, cholesterol 151mg, protein 49.1g, carbohydrates 10.8g, fiber 1.4g, sugar 5.3g, sodium 322mg, diet points 8.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 6.8, Fat: 1.1, Sugar: 0.2, Very lean meat protein: 0.0

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The recommended wines are: Pinot Noir, Cabernet Sauvignon, or Burgundy.