Grilled Bison Steak Over Wilted Greens

Get your Paleo proteins and plants all in one hearty dish.

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

  1. 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.
  2. 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.
  3. 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



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