Roasted Bison with Broccoli
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Bison is leaner than beef, so it's a great protein choice if you're watching your health, and it has such a rich, satisfying flavor. Paired with roasted broccoli, garlic, and fresh herbs, it's simple enough for a busy Tuesday but impressive enough to serve guests. Everything roasts on one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 4 piecesbison steaks(1.5 inches thick, about 6 oz each)
- ¾ kgfresh broccoli(cut into florets)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsunsalted butter(softened)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon(zest and juice)
- 1shallot(minced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season both sides generously with sea salt and black pepper about 10 minutes before cooking.
Tip: Dry meat develops a better crust; bison is very lean so avoid overcooking.
- 2
Toss the broccoli florets in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
Tip: Don't crowd the pan; broccoli should have space to roast and crisp up.
- 3
Heat a cast-iron skillet over medium-high heat until very hot. Add the remaining 2 tablespoons of olive oil and sear the bison steaks for 3-4 minutes per side for medium-rare, working in batches if needed.
Tip: Bison is leaner than beef, so it cooks faster; a meat thermometer should read 130-135°F for medium-rare.
- 4
Transfer the seared bison steaks to the baking sheet with the broccoli. Place both in the preheated oven and roast for 8-10 minutes until the broccoli is tender with crispy edges.
Tip: The residual heat will finish cooking the steaks gently without drying them out.
- 5
While everything roasts, prepare the garlic-herb butter by mixing softened butter with minced garlic, minced shallot, lemon zest, and the stripped leaves from the rosemary and thyme sprigs.
Tip: Soften butter at room temperature for easier mixing.
- 6
Remove the bison and broccoli from the oven. Top each steak with a generous dollop of the garlic-herb butter and squeeze fresh lemon juice over the entire dish.
Tip: The warm steaks will melt the butter perfectly; let it rest for 2 minutes before serving.
- 7
Arrange the roasted bison and broccoli on serving plates, ensuring some of the herb butter coats each component. Serve immediately while still hot.
Tip: Bison pairs beautifully with a full-bodied red wine or a crisp white like Sauvignon Blanc.
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