Roasted Grass Fed and Finished Bison Sirloin Steak

Ah, yes, steak. The newest ‘superfood’, or rather, the oldest, most ancestral, and arguably most healing to the body. Seriously though, after about 15 years of a largely plant-based lifestyle, my first bite of ethically pasture raised, roasted grass fed and finished bison sirloin steak just felt so right.

This simple and delicious bison sirloin steak is ready in just about an hour, and best served with the anti-allergy horseradish dressing and seasonal greens, with the abundance of springtime! Grass fed and finished bison is high quality, has a more well-rounded micronutrient profile than beef especially in terms of iron, and tastes even more amazing. Historically, wild bison was a traditional means of abundant, high quality, top tier sustenance for the traditional custodians of this land, truly medicine, a gift from the gods. May we continue our reparations by allowing the bison to thrive and restoring their habitats in a symbiotic circle of life and death.

I source my bison primarily from Wild Meadows Farm Ontario whose ethical, regenerative practices I trust. You can use the promo code ROOTTOSKY15 for $15 off your first order at wildmeadowsfarm.ca. I do not experience any effects from exogenous hormones or grain fed practices/pesticides in their foods like I do with some other mislabeled brands, and I wholeheartedly trust them. The best part of eating nose-to-tail is the simplicity and holism of it all. Happy cooking!

Tips to make this Roasted Grass Fed and Finished Bison Sirloin Steak

• Source the cut properly from a local, ethical farm. Don’t contribute to factory farming and buy local, organic, and in season in general: pasture raised and fed a natural diet, ideally grass fed and grass finished to reverse inflammation in the body.
• Get the most out of the nutritional value this recipe offers by consuming it under sunlight, in parasympathetic state, with a feeling of gratitude. Digestion can be optimized for both plant and animal foods by restoring your gut microbiome, nutritional deficiencies, and methylation pathways
• Season your steak with antioxidant-rich herbs if you like. Ancestors knew what they were doing with these compounds complementing the nutritional profile of cooked meat.
• Thoroughly thaw, then marinate the steak for about 15 minutes before roasting it in the oven. Season liberally with sea salt during the marination process to lock in the flavours! Once the steak is finished, let it rest for 10 minutes to really get the flavours locked in.
• Our ancestors consumed nose-to-tail for precise reasons. Properly sourced muscle meat is highly nutritious, but make sure to mix it up over time with organ meats, bone broths/marrow, and fats including tallow for the most balanced nutritional intake and digestive support. Excessive muscle meat intake (or anything, for that matter) will become toxic especially if you don’t have a menstrual cycle to dump iron regularly. If the food is high quality, you really don’t need as much as you might think.
• The spring greens mix I used was organic, locally sourced, and included broccoli sprouts! Microgreens complement nearly every meal you can make. Sulforaphane is a magical little compound, and homemade mustard is a great complementary ingredient if the dish makes sense with exogenous myrosinase. Medicine, I tell you.
• If you can’t handle plant foods, omit the ingredients you don’t vibe with. Bison is perfectly fine when cooked plain!

Hope you enjoy it as much as I do!

Roasted Grass-Fed and Finished Bison Sirloin Steak

Kelly Samantha

Simple, delicious, nourishing, nutrient-dense bison sirloin steak with a side of spring greens and an anti-allergy horseradish dressing with raw local honey, sure to support you in transformative times.

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Course Main Course, Sauces & Dips

Servings 4

Ingredients

  

Bison sirloin steak

• 1-1.5 lb grass fed and finished bison sirloin steak, thawed
• 1 tbsp grass fed and finished tallow or grass fed ghee, melted Recommended higher heat cooking fats include grass fed/finished tallow, lard, ghee, organic virgin cold pressed coconut oil
• 1 tsp ground organic allspice
• 1 tsp fresh organic thyme leaves (about 2 sprigs)
• generous flaky sea salt, for serving

Horseradish dressing

• 1/3 cup extra-virgin, biodynamic olive oil
• freshly squeezed juice of 1 organic lemon
• 2 tbsp organic horseradish, finely grated with a Microplane
• 1 tsp raw local honey must be raw and local for the health benefits
• sea salt and organic black pepper, to taste
• a couple handfuls of organic spring greens, for serving

Instructions

 

• Prepare an oven-safe roasting tray. Marinate the top surface of the bison steak generously with the tallow, allspice, thyme, sea salt, and pepper. Let it rest for 15-30 minutes. For extra juice and tenderness, splash a bit of filtered water onto the bottom of the tray.
• Preheat the oven to 425°F/218°C. Make the horseradish dressing. In a small bowl, whisk together the olive oil, lemon juice, horseradish and honey, and season with salt and pepper. Set aside.
• Roast the sirloin for 40-50 minutes, or until an instant-read thermometer inserted into the center of the roast reads 120° for medium-rare. Remove and let the roast sit for 15 minutes to lock in the flavours. Thinly slice the roast and serve with the horseradish dressing and local/homegrown spring greens!

Notes

• Source the cut properly from a local, ethical farm. Fattier cuts are more nutritious and preferable. Don’t contribute to factory farming and buy local, organic, and in season in general: pasture raised under the sun and fed a natural diet, ideally grass fed and grass finished to reverse inflammation in the body. If your animal was exposed to GMO grain and/or harmful chemicals during its life through an unnatural feed and lifestyle, your body will be extracting those stored neurotoxins from over their lifetime
• Raw (unheated, unpasteurized) local honey contains naturally occurring, small amounts of beneficial enzymes and local pollen from the area in which you live, and is highly recommended as its antihistaminic properties can help reduce and treat seasonal allergies as a kind of immunotherapy according to some research and my personal experience. Start with about a teaspoon per day for several months (I take it whenever I feel like it as I don’t struggle with allergies so far). Raw honey is buttery, solid, opaque and delicious, and even contains nearly all the organic acids to support the Krebs cycle, an important part of the chemical reactions in the body that generate energy. Raw honey also helps digest, break down and assimilate proteins, helping build muscle mass especially if you’re into bodybuilding or biohacking. Pasteurized/heated honey does not contain as many health benefits. The honey industry is incredibly shady, so look to your local, small-scale producers.
• Get the most out of the nutritional value this recipe offers by consuming it under sunlight, in parasympathetic state, with a feeling of gratitude. Digestion can be optimized for both plant and animal foods by restoring your gut microbiome, nutritional deficiencies, and methylation pathways
• Thoroughly thaw in the refrigerator, then marinate the steak for at least 15 minutes before roasting it in the oven. Once the steak is finished, let it rest at room temperature for 15 minutes to really get the flavours locked in
• Season liberally with sea salt during the marination process to lock in the flavours!
• If you can’t handle plant foods, omit the ingredients you don’t vibe with. Bison is perfectly fine when cooked plain!

Keyword ancestral foods, biodynamic, dairy-free, gluten-free, grain-free, grass fed, lunch/dinner, nourishing, nut-free, organic, paleo, refined sugar-free, spring/summer