YOUR SOLIN GENERATED RECIPE
Seared Bison Steak with Herb Potato Wedges and Sautéed Vegetables
Cast-iron seared bison steak served with herb-roasted potato wedges and tender sautéed asparagus, finished with a sprinkle of flaky sea salt.
INGREDIENTS
9 ounces Bison Top Sirloin
150 grams Russet Potato
1 cup Asparagus
1 tablespoon Avocado Oil
1 clove Garlic
1 teaspoon Fresh Rosemary
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the russet potato into uniform wedges and toss them in a bowl with half of the avocado oil, chopped rosemary, and a pinch of salt.
Spread the potato wedges on the baking sheet and roast for 25-30 minutes, turning halfway through, until they are golden and crispy.
Pat the bison steak dry with a paper towel and season both sides generously with salt and black pepper.
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the bison steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
In the same skillet, add the minced garlic and asparagus spears, sautéing for 4-5 minutes until the asparagus is tender-crisp.
Slice the bison steak against the grain and serve alongside the hot potato wedges and sautéed vegetables.