Seared bison with baked cassava fries and green beans.

• Bison steak — 6 oz (1)
• Cassava — 2¼ oz (cut into fries)
• Green beans — 3 oz (handful)
• Garlic-infused olive oil — 1 Tbsp
• Sea salt & pepper

1. Heat oven to 425°F (220°C). Boil the cassava fries 8 minutes, drain and dry, toss with oil and salt, bake 18–20 minutes.
2. Pat the bison dry and season; sear hot and fast 2–3 minutes a side for medium-rare (130°F / 54°C). Rest 5 minutes; slice across the grain.
3. Sauté the green beans; plate everything.

Bison is leaner than beef, so it cooks faster and overcooks more easily. Stop at 130°F (54°C) internal for medium-rare; anything past medium turns it gray and chalky.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Hot-fast sear for lean bison + oven-fry method for cassava.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.