Roasted Bison with Avocado

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the bison steaks dry with paper towels and let them rest on the counter for 10 minutes to ensure even cooking.

   Tip: Bison is very lean, so bringing it to room temperature prevents the exterior from overcooking before the interior reaches the desired doneness.

2. 2

   In a small bowl, combine the minced garlic, chopped rosemary, thyme, sea salt, black pepper, and red pepper flakes. Stir in 1.5 tablespoons of olive oil to create a paste.

   Tip: This herb mixture, called a rub, adds incredible flavor while forming a protective crust during roasting.

3. 3

   Rub the herb paste evenly over both sides of each bison steak, pressing gently so it adheres to the meat.

4. 4

   Heat the remaining 1.5 tablespoons of olive oil in a cast-iron skillet over medium-high heat until shimmering. Sear the bison steaks for 2 minutes per side until a golden crust forms.

   Tip: A proper sear locks in the juices and creates the Maillard reaction for a flavorful exterior.

5. 5

   Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Remove and let rest for 5 minutes.

   Tip: Bison cooks faster than beef and dries out easily if overcooked, so aim for medium-rare and use a meat thermometer for accuracy.

6. 6

   While the bison rests, whisk together the lemon juice, lime juice, and sliced shallot in a small bowl to create a bright citrus vinaigrette.

   Tip: The acidic dressing complements the rich, lean bison meat perfectly.

7. 7

   Scoop the avocado flesh from the halves into a serving bowl, gently mashing with a fork until you reach your desired consistency—chunky or smooth.

   Tip: Season the avocado lightly with salt just before serving to prevent browning.

8. 8

   Plate each bison steak and arrange a generous spoonful of avocado alongside. Drizzle the citrus vinaigrette over both elements and top with fresh microgreens or arugula.

   Tip: Serve immediately while the bison is still warm and the avocado is at its creamiest.