Roasted Bison with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This recipe came together one evening when I wanted something special but didn't have much time. Bison is leaner than beef and packed with iron and omega 3 fatty acids, making it a nutritious choice that still feels indulgent. What I love most is how quickly it comes together, ready in under an hour from start to finish. The creamy avocado perfectly complements the rich, slightly gamey flavor of the bison, while fresh herbs and citrus keep everything bright and balanced. It's elegant enough for guests but straightforward enough for a weeknight dinner, and it won't break the bank either.
Ella x
Ingredients
- 4bison strip steaks(6 oz each, room temperature)
- 2ripe avocados(halved and pitted)
- 3 tablespoonsolive oil
- 2 sprigsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(dried or fresh)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly cracked)
- 1lemon(juiced)
- 1lime(juiced)
- ¼ teaspoonred pepper flakes
- 1shallot(thinly sliced)
- 237 mlmicrogreens or arugula
Detail level
Instructions
- 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
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
Rub the herb paste evenly over both sides of each bison steak, pressing gently so it adheres to the meat.
- 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
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
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
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
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.
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