Grilled Bison with Asparagus
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a delicious recipe I love making when I want something both elegant and straightforward. Bison is such a lean meat that's packed with protein and iron, making it far healthier than beef, and it cooks up beautifully with minimal fuss. The whole meal comes together in under 45 minutes, so it's perfect for weeknight dinners when you want to feel like you've made something special. Fresh asparagus grilled alongside those tender steaks is absolutely foolproof, and honestly, the simplicity is part of the charm. Just a touch of garlic, thyme, and lemon brightens everything up. This is comfort food that won't weigh you down.
Ella x
Ingredients
- 4bison steaks(about 200g each, 3 to 4 cm thick)
- 600 gfresh asparagus(woody ends trimmed)
- 60 mlolive oil
- 5 gsea salt
- 3 gblack pepper(freshly ground)
- 4garlic cloves(minced)
- 10 gfresh thyme
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Remove bison steaks from the refrigerator 20 minutes before grilling to bring them to room temperature. Pat them dry with paper towels.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 2
In a small bowl, combine 40 ml of olive oil with the minced garlic and fresh thyme. Brush this mixture over both sides of the steaks and season generously with sea salt and black pepper.
- 3
Toss the asparagus spears with the remaining 20 ml of olive oil, salt, and pepper in a separate bowl.
Tip: Coat the asparagus evenly so it cooks without drying out.
- 4
Preheat your grill to medium high heat for about 10 minutes. Lightly oil the grates to prevent sticking.
- 5
Place bison steaks on the grill and cook for 4 to 5 minutes per side for medium rare, depending on thickness. Avoid moving them around too much. Transfer to a warm plate to rest for 5 minutes.
Tip: Bison is very lean, so overcooking will make it tough. Medium rare is ideal.
- 6
While the steaks rest, arrange asparagus spears perpendicular to the grill grates and cook for 6 to 8 minutes, turning occasionally, until tender with light char marks.
- 7
Divide the steaks and asparagus among four plates. Serve immediately with lemon wedges for squeezing over the top.
Tip: The acidity from the lemon brightens both the meat and vegetables beautifully.
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