Seared Bison Strip Loin with Juniper and Fennel

Name: Seared Bison Strip Loin with Juniper and Fennel
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms bison or beef strip loin; 2 Tbsps black peppercorns; 2 Tbsps fennel seeds; 1 Tbsp juniper berries; 10 servings Burrata Salsa, for serving; 10 servings Salt

Need a gluten free, dairy free, and primal main course? Seared Bison Strip Loin with Juniper and Fennel could be a great recipe to try. One serving contains 590 calories, 45g of protein, and 42g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have salt, peppercorns, juniper berries, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

In a spice grinder, grind the peppercorns, fennel seeds and juniper berries to a coarse powder. Season the strip loin with salt and rub with the spice mixture.

Ingredients you will need

Juniper Berries

Fennel Seeds

Peppercorns

Strip Steak

Salt

Dry Seasoning Rub

Let stand at room temperature for 1 hour.

Light a grill.

Equipment you will use

Grill

Place a large pizza stone on the grate and heat until it is very hot, about 10 minutes. (To test the temperature, place a lemon slice or a few drops of water on the stone; the lemon should caramelize on contact and the water should bounce off the surface.) Set the strip loin on the hot stone and cook for about 30 minutes, turning once or twice, until the outside is richly browned and an instant-read thermometer inserted in the thickest part of the meat registers 125 for medium-rare.

Ingredients you will need

Strip Steak

Lemon