Grilled Bison with Avocado
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Bison is such a wonderful alternative to beef, leaner and more flavorful, and it pairs beautifully with creamy avocado. What I love most is how simple the preparation is, yet it feels elegant enough for guests. The avocado adds healthy fats that help your body absorb all those nutrients, and honestly, there's something special about serving grass fed meat with fresh herbs and bright lemon. Give this a try and you'll see why I make it again and again.
Ella x
Ingredients
- 4bison steaks(about 200g each, 3cm thick)
- 2ripe avocados(halved and pitted)
- 60 mlolive oil
- 8 gsea salt
- 4 gblack pepper(freshly ground)
- 3garlic cloves(minced)
- 45 mlfresh lemon juice
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Remove bison steaks from the refrigerator 15 minutes before cooking to bring them to room temperature. This ensures even cooking throughout.
Tip: Cold meat tends to cook unevenly with a tough exterior and rare interior.
- 2
Pat the steaks dry with paper towels. Rub them generously with 30ml of olive oil, then season both sides with sea salt, black pepper, and the minced garlic.
Tip: Dry surfaces allow for better browning and crust formation.
- 3
Heat your grill to high heat, about 200 degrees Celsius, for 10 minutes. Ensure the grates are clean and lightly oiled.
Tip: A properly heated grill creates beautiful caramelization.
- 4
Place the steaks on the grill and cook for 4 to 5 minutes on the first side without moving them. Flip once and cook for another 3 to 4 minutes for medium rare doneness.
Tip: Bison is very lean, so avoid overcooking or it becomes tough. Aim for an internal temperature of 60 degrees Celsius.
- 5
Transfer the cooked steaks to a resting plate and tent loosely with foil. Let them rest for 5 minutes while you prepare the avocado topping.
Tip: Resting allows juices to redistribute, keeping the meat moist and tender.
- 6
Brush the avocado halves lightly with the remaining olive oil and season with a pinch of salt and pepper. Place them cut side down on the grill for 2 minutes until lightly charred.
Tip: Grilling avocados brings out their natural sweetness and adds depth of flavor.
- 7
Arrange the rested bison steaks on serving plates. Top each with a grilled avocado half. Drizzle everything with fresh lemon juice and garnish with fresh thyme sprigs.
Tip: The bright acidity of lemon balances the richness of the avocado beautifully.
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