Grilled Bison with Artichoke Hearts and Garlic Herb Oil
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making when I want something special yet surprisingly simple. Bison is leaner than beef, making it a fantastic choice if you're watching your protein intake without sacrificing flavor. The artichoke hearts paired with a fragrant garlic herb oil create something restaurant worthy, but honestly, the whole thing comes together in under an hour, which is perfect for a weeknight dinner or impressing guests. The combination feels elegant and a bit adventurous, but trust me, it's easier than you'd think.
Ella x
Ingredients
- 4bison steaks(about 200g each, 3cm thick)
- 400 gfresh artichoke hearts(halved)
- 4garlic(minced)
- 90 mlextra virgin olive oil
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1lemon(zest and juice)
- 5 gsea salt
- 2 gblack pepper
- 15 mlred wine vinegar
Detail level
Instructions
- 1
Make the herb oil by gently warming olive oil in a small pan with minced garlic, rosemary, and thyme over low heat for about 5 minutes until fragrant. Remove from heat and stir in lemon zest and vinegar. Set aside to infuse.
Tip: Don't let the oil smoke or the garlic will become bitter. Low and slow is the way to go here.
- 2
Pat your bison steaks completely dry with paper towels and season both sides generously with sea salt and black pepper about 10 minutes before grilling.
Tip: Dry meat creates better crust when it hits the hot grill.
- 3
Toss the halved artichoke hearts with 30ml of the herb oil and a pinch of salt and pepper in a bowl.
Tip: Keep some of that fragrant oil reserved for finishing at the end.
- 4
Heat your grill to high heat until it's very hot and you can only hold your hand above it for 2 to 3 seconds.
Tip: A properly hot grill is essential for getting a nice char on the bison.
- 5
Place the artichoke halves cut side down on the grill and cook for about 8 to 10 minutes until nicely charred and tender. Remove to a plate.
Tip: Don't move them around too much - let them sit and caramelize.
- 6
Grill the bison steaks for about 4 to 5 minutes on the first side without moving them, then flip and cook another 3 to 4 minutes for medium rare. Transfer to a cutting board and let rest for 5 minutes.
Tip: Bison cooks faster than beef because it's leaner, so don't overcook it or it becomes tough.
- 7
Slice the rested bison steaks against the grain into thick strips and arrange on plates with the charred artichokes.
Tip: Slicing against the grain breaks up the muscle fibers and makes each bite more tender.
- 8
Drizzle everything with the remaining herb oil and finish with fresh lemon juice and a final crack of black pepper.
Tip: The fresh lemon juice at the end brightens all the rich, savory flavors.
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