Grilled Bison Steak Over Wilted Greens
Get your Paleo proteins and plants all in one hearty dish.
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Serves 2
Get your Paleo proteins and plants all in one hearty dish.
2 6-oz. organic and pastured bison New York steaks
1 Tbs. chopped organic fresh rosemary
1 Tbs. organic olive oil
1 1/2 cups coarsely chopped organic kale
1 cup organic mustard greens
2 cups organic baby spinach leaves
1 Tbs. organic avocado oil
1 Tbs. organic lemon juice
- Press rosemary into both sides of steaks. Preheat grill. Cook steaks over medium heat to desired degree of doneness. Remove from heat, and allow to rest for a few minutes.
- Heat olive oil in large skillet. Quickly sauté kale and mustard greens over medium-high heat until lightly wilted, about 1 minute. Add spinach, and sauté 30 seconds more. Divide between two plates.
- Slice steaks into thin slices and arrange over greens. Drizzle with avocado oil and lemon juice, and serve immediately.
per serving: 396 cal; 36g pro; 25g total fat (6g sat fat); 9g carb; 2mg chol; 91mg sod; 3g fiber; 1g sugars
Related article:Ancient Eating