This grass fed and finished, sustainably and ethically pasture raised bison striploin (aka New York) roast is seasoned with garden oregano, sea salt, pepper, and a few pats of grass fed local ghee! Bison is one of the best animal foods available, this is a tender cut with a nice beefy flavour and texture.
Roasting tray with unbleached biodegradable parchment paper if needed, to avoid food's direct contact with aluminum/mixed metals
Instant-read thermometer (optional)
Serrated steak knife
Large salad bowl
Platter, for serving
Ingredients
Bison Striploin Steak
1lbgrass fed and finished, pasture raised bison striploin steakkeep the fat on!!
4tspfresh organic oregano
1tbspgrass fed local ghee, or grass fed/finished, pasture raised bison/beef tallow if you don't do dairy
sea salt and organic black pepper, to taste
Spring Salad
2cupsorganic, local mustard greensor other seasonal salad greens
2medium organic black radishes, thinly sliced
2-3mini organic cucumbers, thinly sliced into ribbons
juice of 1/2 organic lemon
1tbsporganic/biodynamic olive oil
sea salt and organic black pepper, to taste
Instructions
Bison striploin steak
Thaw the steak overnight in its package in the refrigerator. Prepare a roasting tray, lined with unbleached biodegradable parchment paper, if necessary. On the tray, place the meat fat side up if applicable. Season both sides of the steak evenly with the sea salt and pepper. Sprinkle the fresh oregano over the top surface, and evenly spread out the pats of ghee on the surface. Marinate at room temperature for at least 30 minutes, or overnight.
When ready to roast, preheat the oven to 400°F. Roast the meat, fat side up, about 20-30 minutes or until an internal temperature of 135-140 degrees (medium-rare) is reached for maximum flavor and tenderness, or 140-150 degrees (medium). An instant-read thermometer can come in handy so you can remove the roast intermittently and check it (I usually don't bother).
Meanwhile, prepare the salad. In a large bowl, toss the spring mustard greens, radish, and cucumbers with the lemon juice, olive oil, salt and pepper. Set aside.
When the roast is ready, remove it from the oven. Let it rest at least 15- 20 minutes to allow the juices to redistribute themselves evenly throughout the roast.
With a large serrated knife, slice the roast crosswise into 1/3-inch-thick slices. Arrange the slices on a serving platter alongside the salad. Serve and enjoy!
Notes
Source the best quality meat you can possibly find: grass fed and finished, ethically pasture raised.
Avoid using rancid, carcinogenic, industrialized vegetable and seed oils, and opt for high smoke point grass fed and finished tallow, lard, ghee, suet, or cold pressed organic virgin coconut oil for the cooking fat. Saturated fats are not the enemy!
Best consumed under sunlight (or sunset) for optimal health benefits, ideally in a 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!