Grilled Bison Steaks with Charred Rainbow Carrots
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely restaurant quality. Bison is leaner than beef, so it's a fantastic protein choice if you're looking to eat healthier without sacrificing flavor. The beauty of this recipe is its simplicity: you're just grilling gorgeous steaks and charring some colorful carrots with a touch of balsamic glaze. Everything cooks on the same grill, which means minimal cleanup and maximum flavor from those beautiful char marks. Trust me, your dinner guests will be impressed.
Ella x
Ingredients
- 4bison ribeye steaks(about 200g each, room temperature)
- 600 grainbow carrots(halved lengthwise, larger ones quartered)
- 60 mlolive oil
- 4garlic cloves(minced)
- 15 gfresh thyme
- 10 gsea salt
- 5 gblack pepper(freshly ground)
- 30 mlbalsamic vinegar
- 15 mlhoney
- 40 gunsalted butter
Detail level
Instructions
- 1
Pat the bison steaks dry with paper towels and season generously on both sides with half the salt and pepper. Let them sit at room temperature for 15 minutes to allow the meat to cook evenly.
Tip: Bringing meat to room temperature before grilling ensures more consistent cooking throughout the steak.
- 2
In a bowl, toss the carrot pieces with 30 ml of olive oil, minced garlic, fresh thyme, and the remaining salt and pepper. Set aside.
Tip: Prepping the carrots ahead gives the flavors time to meld together.
- 3
Preheat your grill to medium-high heat, aiming for about 200 degrees Celsius. Once hot, place the carrots on the grill grates in a single layer.
Tip: Carrots need a bit more time on the grill than the meat, so start them first.
- 4
After about 8 minutes, when the carrots have some nice char marks, brush the bison steaks with the remaining olive oil and carefully place them on the grill alongside the carrots.
Tip: Oil on the grill grates prevents sticking, so brush your steaks just before placing them down.
- 5
Cook the bison steaks for 4 to 5 minutes per side for medium-rare, which is ideal for this lean meat. The carrots should be tender and caramelized at this point, about 15 minutes total.
- 6
While the steaks cook, whisk together the balsamic vinegar and honey in a small saucepan over low heat. Let it simmer gently until slightly thickened, about 3 minutes.
Tip: This glaze adds depth and a touch of sweetness without overpowering the natural flavors.
- 7
Transfer the cooked steaks and carrots to a warm plate. Top each steak with a small pat of butter and let them rest for 5 minutes before serving.
Tip: Resting the meat allows the juices to redistribute, keeping it moist and tender.
- 8
Drizzle the balsamic glaze over the carrots and serve alongside the steaks. Finish with a sprinkle of fresh thyme if desired.
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