Ingredients Requirements Per Person

1 2 1/2 1 to 2 cups 6 ounces 1/2 bunch	leek, white part only beets, medium size Spanish onion, medium size, sliced thinly cooked rice bison steak, (rib or loin cut) Arugula, or young Spinach
Other Ingredients
1 to 2 cups 1 to 2 tbsp	Vegetable oil for deep frying olive oil salt and ground pepper

• Split each leek vertically. Continue sectioning lengthwise into slices that are less than 1/4 inch wide. Deep fry in moderately hot vegetable oil until just beginning to brown. Be careful not to overcook. Remove leek slices with slotted spoon and drain on kitchen towel. Cook in batches if necessary. Set aside at room temperature until needed.
  
• Peel beets and boil in water until tender/firm. Drain, cut in ¼ inch thick slices and set aside.
  
• Put olive oil in a large saucepan. Over medium heat sauté onion until it just starts to brown. Set aside.
  
• Ten to Fifteen minutes before serving, broil or barbecue steak(s) until rare or medium rare. Once cooked, hold in a warm place.
  
• While steak is cooking wilt spinach or arugula by steaming quickly. This will take less than a minute. Set aside.
  
• To assemble dish: reheat the rice, spinach or arugula, and beets in the microwave. Thinly slice cooked steak across the grain. On a warm dinner plate bottom to top, (adding salt and pepper to taste between layers) start with the rice then layer the onion, arugula/spinach, beet and steak slices. Top with the set aside deep fried leeks and serve.