Roasted Bison with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes absolutely restaurant quality. Bison is leaner than beef, so it's packed with protein while being easier on your heart, and it pairs beautifully with caramelized plantains. The whole dish gets brightened up with lime, cilantro, and warm spices that make your kitchen smell incredible. Best part? You only need one pan and a handful of simple ingredients to impress whoever's sitting at your table.
Ella x
Ingredients
- 4bison strip steaks(6 oz each, room temperature)
- 3plantains(yellow, peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh thyme(chopped)
- 4 clovesgarlic(minced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 3 tablespoonslime juice
- 3 tablespoonsfresh cilantro(chopped)
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Tip: A hot oven ensures the bison develops a nice crust while staying tender inside.
- 2
In a small bowl, combine minced garlic, fresh thyme, cumin, smoked paprika, sea salt, and black pepper to create a dry rub.
Tip: Prepare this mixture while your oven preheats to save time.
- 3
Pat the bison steaks dry with paper towels and brush lightly with 1 tablespoon of olive oil on both sides.
Tip: Dry meat browns better and creates a more flavorful crust.
- 4
Generously apply the herb mixture to all sides of each bison steak, pressing gently so it adheres.
Tip: Don't be shy with the seasoning—bison has a robust flavor that pairs well with bold spices.
- 5
Toss the plantain wedges in a bowl with 2 tablespoons of olive oil, a pinch of salt, and pepper, then spread them on one side of the baking sheet.
Tip: Arrange them in a single layer for even caramelization.
- 6
Place the seasoned bison steaks on the other side of the baking sheet and roast for 20-25 minutes for medium-rare, until the internal temperature reaches 130-135°F.
Tip: Bison is very lean, so avoid overcooking; use a meat thermometer for accuracy.
- 7
Remove from the oven and let the steaks rest for 5 minutes while you whisk together lime juice, 1 tablespoon olive oil, and fresh cilantro in a small bowl to make the glaze.
Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.
- 8
Drizzle the lime-cilantro glaze over the rested bison steaks and plantain wedges just before serving.
Tip: The bright acidity of the lime cuts through the richness of the bison beautifully.
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