Roasted Grass-Fed and Finished Bison Sirloin Steak
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.
1-1.5lbgrass fed and finished bison sirloin steak, thawed
1tbspgrass fed and finished tallow or grass fed ghee, meltedRecommended higher heat cooking fats include grass fed/finished tallow, lard, ghee, organic virgin cold pressed coconut oil
1tspground organic allspice
1tspfresh organic thyme leaves (about 2 sprigs)
generous flaky sea salt, for serving
1/3cupextra-virgin, biodynamic olive oil
freshly squeezed juice of 1 organic lemon
2tbsporganic horseradish, finely grated with a Microplane
1tspraw local honeymust 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
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!
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!