Roasted Bison with Plantain

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.