Seared Bison Strip Loin with Juniper and Fennel – a delicious recipe with black peppercorns, fennel seeds, juniper berries, loin, Salt, Salsa. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a spice grinder, grind the peppercorns, fennel seeds and juniper berries to a coarse powder.
2
Season the strip loin with salt and rub with the spice mixture.
3
Let stand at room temperature for 1 hour.
4
Light a grill.
5
Place a large pizza stone on the grate and heat until it is very hot, about 10 minutes.
6
(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.)
7
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.
8
Transfer the steak to a work surface and let rest for 10 minutes.
9
Carve into thick slices and serve with the Burrata Salsa.
2
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons black peppercorns, 2 tablespoons fennel seeds, 1 tablespoon juniper berries, One 5-pound bison or beef strip loin, and more.
Yes, Seared Bison Strip Loin with Juniper and Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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