Roasted Bison with Crispy Garlic Kale
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a recipe I've been making constantly because it's both impressive and surprisingly simple. Bison meat is leaner than beef, making it a fantastic protein choice that won't leave you feeling heavy, and when you pair it with crispy garlic kale, you've got a genuinely nourishing meal that comes together in under an hour. The best part is you probably have most of these ingredients already, and the whole thing requires minimal hands on time. Roasted vegetables and fresh herbs do the heavy lifting while the bison cooks, so you can actually relax instead of hovering over the stove. Trust me, your dinner guests will think you spent all day on this.
Ella x
Ingredients
- 4bison ribeye steaks(8 oz each, room temperature)
- ½ kgfresh kale(stems removed, roughly chopped)
- 6garlic cloves(minced)
- 4 tbspolive oil
- 4rosemary sprigs(fresh)
- 4thyme sprigs(fresh)
- 1½ tspsea salt
- 1 tspblack pepper(coarsely ground)
- 1red onion(sliced into wedges)
- 3carrots(cut into 2-inch pieces)
- 2 tbspbalsamic vinegar
- 1shallot(minced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the sliced red onion and carrot pieces with 1 tablespoon of olive oil, salt, and pepper on a large roasting pan and place in the oven to begin roasting.
Tip: Starting vegetables early ensures they caramelize perfectly by the time the bison is cooked.
- 2
Pat the bison steaks dry with paper towels and season both sides generously with salt and pepper. Create a herb crust by crushing the rosemary and thyme leaves with your fingers and pressing them onto each steak surface.
Tip: Dry meat develops a better crust; don't skip this step.
- 3
Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat until just smoking. Sear the bison steaks for 3-4 minutes per side until a golden crust forms, then transfer to the roasting pan with the vegetables.
Tip: Bison is very lean, so avoid overcooking; aim for medium-rare (130-135°F internal temperature).
- 4
Return the roasting pan to the oven and cook the bison for 8-12 minutes until it reaches your desired doneness, then remove and loosely tent with foil to rest for 5 minutes.
Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.
- 5
While the bison finishes cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallot and cook for 1 minute until fragrant.
- 6
Stir in the minced garlic and cook for another 30 seconds, then add the chopped kale in batches, stirring gently as it wilts. Season with a pinch of salt and pepper.
Tip: Cook the kale just until tender but still vibrant green, about 4-5 minutes total.
- 7
Drizzle the balsamic vinegar over the kale and toss gently to combine. Taste and adjust seasonings as needed.
Tip: The acidity of balsamic complements both the earthy kale and rich bison beautifully.
- 8
Plate by arranging the roasted vegetables in the center of each plate, top with a bison steak, and serve the garlic kale on the side. Drizzle any pan juices over the meat before serving.
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