Grilled Bison with Aubergine
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a recipe I've been making lately that's become a real favorite. Grilled bison with aubergine is one of those dishes that looks fancy but honestly comes together in under an hour. The bison is incredibly lean and packed with protein, plus it has a rich flavor that pairs beautifully with the smoky grilled aubergine. What I love most is how simple it is to pull off. Just a handful of quality ingredients, a hot grill, and you've got something restaurant worthy on your table. The whole thing takes maybe forty five minutes from start to finish, which makes it perfect for weeknight dinners when you want to feel like you've done something special.
Ella x
Ingredients
- 4bison steaks(about 180g each, 3cm thick)
- 2aubergine(halved lengthwise)
- 60 mlolive oil
- 4garlic cloves(minced)
- 1lemon(halved)
- 8 sprigsfresh thyme
- 5 gsea salt
- 3 gblack pepper(freshly ground)
- 2 gred chili flakes
Detail level
Instructions
- 1
Preheat your grill to high heat. Pat the bison steaks dry with paper towels and score the aubergine flesh lightly in a crosshatch pattern.
Tip: Dry meat browns better and gets a nice crust on the grill.
- 2
Mix the olive oil with minced garlic, thyme sprigs, salt, pepper, and chili flakes in a small bowl.
- 3
Brush both sides of the aubergine halves generously with the garlic oil mixture, reserving some for the bison.
Tip: This prevents the aubergine from drying out during grilling.
- 4
Place the aubergine halves flesh side down on the grill. Cook for 12 to 15 minutes, turning once, until the flesh is tender and golden.
- 5
While the aubergine cooks, brush the bison steaks on both sides with the remaining garlic oil.
- 6
Once the aubergine is nearly done, place the bison steaks on the grill next to them. Grill for 4 to 5 minutes per side for medium rare, depending on thickness.
Tip: Bison is very lean, so avoid overcooking or it becomes tough.
- 7
Remove both the steaks and aubergine from the grill. Squeeze fresh lemon juice over everything and let rest for 3 minutes before serving.
Tip: Resting allows the juices to redistribute through the meat.
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