This is how I got things done:
- clean the skin of your acorn squash, chop off the ends, remove the seeds, and chop into slices
- toss with about a table spoon of melted ghee (it's paleo, see Whole9) and line on a cookie sheet
- season lightly with cumin, aleppo pepper, paprika, and cinnamon
- stick that sexy squash in a 350 oven for 30 minutes, flipping at 15. It is your choice whether to eat the skin or not, depending on the quality of the squash, sometimes it can be a little tough, this time it was good.
- Season your bison with (teeny tiny) bit of sea salt and a generous amount of cracked pepper on each side.
- get an OVEN SAFE skillet and get it screaming hot on the stove.
- throw a little fat in the skillet (olive oil is not recommended since it has a lower burn point, i used ghee) and sear the steaks for three minutes on each side
- from there put the skillet in the oven and bake for another 7-10 minutes.
- Finish off the steak with a quick broil for about a minute on each side on high...this is optional but I love the crispy taste this gives.
- be very careful when removing the skillet cause the handle will be hot and will stay hot for a while
- most importantly, let the meat rest before cutting into it for about 3-5 minutes. This will allow the temp to come down a bit and keep your bison steak tender and juicy.
|post sear, pre oven|
For the Spinach:
|Popeye would be proud|
- do this part while your meat is resting
- clean and dry the spinach leaves, I used and entire bunch for two people.
- place in a big pan, and turn the flame on medium
- slowly wilt the spinach, tossing frequently
- at the very end, drizzle on some walnut oil (about a tsp), toss in some walnuts, and sprinkle (generously, depending on how much heat you like) with crushed red pepper flakes.
Here is the final result:
I was going to save half of my steak for lunch tomorrow but that didn't happen. It was THAT good.
Sweet dreams RNCF crew!