YOUR SOLIN GENERATED RECIPE
Seared Bison with Steamed Rice and Sautéed Greens
Pan-seared bison steak served with fluffy jasmine rice and garlicky sautéed kale, featuring a savory crust with perfectly caramelized edges.
INGREDIENTS
6 ounces Bison Top Sirloin
3/4 cup cooked Jasmine Rice
2 cups Fresh Kale
1 tablespoon Avocado Oil
1 clove Garlic
PREPARATION
Prepare the jasmine rice according to package instructions until tender and fluffy.
Pat the bison steak dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the bison in the skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the bison from the pan and let it rest on a cutting board for at least 5 minutes to retain its juices.
In the same skillet, add the remaining oil and the minced garlic, stirring for 30 seconds until fragrant.
Add the kale to the skillet with a small splash of water, sautéing until the leaves are bright green and wilted.
Slice the bison against the grain and serve alongside the steamed rice and garlicky greens.