Name: Pan-Seared Bison with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Bison steak; 0.5 cup Carrots; 0.5 cup Parsnips; 0.5 tbsp Avocado oil; 0.5 tbsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh rosemary; 1 clove Garlic

Pan-Seared Bison with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Bison with Roasted Root Vegetables

Pan-seared bison steak paired with herb-roasted carrots and parsnips, offering a succulent and earthy flavor profile.

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NUTRITION

Protein

41.9g

Fat

24.1g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Bison steak

0.5 cup Carrots

0.5 cup Parsnips

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 clove Garlic

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PREPARATION

1
Preheat the oven to 400°F.
2
Toss sliced carrots and parsnips with 0.5 tbsp avocado oil and a pinch of sea salt on a large baking sheet.
3
Roast the root vegetables for 20-25 minutes until they are tender and golden brown.
4
Season the bison steak generously with sea salt and black pepper on both sides.
5
Heat the remaining 0.5 tbsp avocado oil in a cast-iron skillet over medium-high heat until shimmering.
6
Sear the bison for 3-4 minutes per side for medium-rare, adding the minced garlic and rosemary during the final minute of cooking.
7
Transfer the bison to a cutting board and allow it to rest for 5 minutes to lock in the juices.
8
Slice the bison against the grain and serve alongside the roasted vegetables.