Roasted Bison with Bean Sprout Medley

Instructions

1. 1

   Remove bison steaks from refrigerator 20 minutes before cooking. Pat them dry with paper towels and season generously with half the sea salt and black pepper on both sides.

   Tip: Bringing bison to room temperature ensures even, gentle cooking throughout the meat.

2. 2

   In a small bowl, combine chopped rosemary, thyme, minced garlic, 2 tablespoons of olive oil, and remaining salt. Rub this herb paste evenly over all surfaces of the bison steaks.

   Tip: Prepare the herb crust while the meat comes to temperature for maximum flavor absorption.

3. 3

   Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot but not smoking. Sear the bison steaks for 3-4 minutes per side for medium-rare, resisting the urge to move them during cooking.

   Tip: Bison is very lean; do not overcook or it will become tough. A meat thermometer reading of 130-135°F is ideal.

4. 4

   Transfer cooked bison steaks to a warm plate and tent loosely with foil to rest for 5 minutes while you prepare the bean sprouts.

   Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.

5. 5

   In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add sliced shallots and sauté for 2 minutes until softened and fragrant.

   Tip: Use the residual bison drippings in the pan to build deeper flavor.

6. 6

   Add the bean sprouts to the skillet and toss gently for 3-4 minutes, stirring occasionally, until they are heated through but still maintain their crunch.

   Tip: Bean sprouts cook quickly; avoid overcooking to preserve their delicate texture and nutritional value.

7. 7

   Whisk together Dijon mustard and fresh lemon juice in a small bowl, then drizzle over the warm bean sprout mixture. Toss gently to combine and season with a pinch of salt and pepper.

   Tip: The warm sprouts will brighten with the acid from the lemon juice.

8. 8

   Divide the bean sprout medley among four plates, top each with a sliced bison steak, and scatter toasted sunflower seeds over the top. Serve immediately while everything is warm.

   Tip: Slicing the bison steak against the grain reveals its beautiful color and ensures maximum tenderness.