The proven benefits of eating grass-fed bison have us convinced that this meat dish should become a regular part of your Paleo meals. Whether you serve this for breakfast, lunch, or dinner, your body will thank you for this powerful protein indulgence.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 1 large Vidalia onion, sliced into thick rings
• 1 tablespoon freshly squeezed orange juice
• 4 bison filet mignon steaks, 4-6 ounces each
• 2 tablespoons chopped fresh parsley
1. In a cast iron skillet, heat 1 tablespoon of the oil over medium heat. Add onion rings and cook for five minutes, turning at the halfway point for even browning. Pour in orange juice and continue cooking for one minute. Remove onions from pan, place in bowl, and cover with foil to keep warm.
2. Add the remaining tablespoon of oil to skillet and add steaks, cooking for five minutes on each side. Remove from pan and tent with foil for five minutes. Top steaks with onions and parsley.
