Grilled Bison with Bell Pepper

Instructions

1. 1

   Mix together olive oil, minced garlic, thyme leaves, salt, pepper, lemon juice, and balsamic vinegar in a small bowl to create the marinade.

   Tip: Make this while your grill preheats to save time.

2. 2

   Place bison steaks and bell pepper halves on a large platter and brush both sides generously with the marinade, reserving a little for basting later.

   Tip: Don't skip coating the peppers, the marinade prevents sticking and adds flavor.

3. 3

   Preheat your grill to medium-high heat, about 200 degrees Celsius, and lightly oil the grates to prevent sticking.

   Tip: If using a cast iron grill pan, heat it on the stovetop until it just begins to smoke.

4. 4

   Place the bison steaks on the grill and cook for 4 to 5 minutes on the first side without moving them, then flip once and cook for another 3 to 4 minutes for medium-rare doneness.

   Tip: Bison cooks faster than beef, so watch it carefully to avoid overcooking and drying out the meat.

5. 5

   Arrange the bell pepper halves skin-side down on the grill alongside the steaks during the last 8 minutes of cooking, rotating them once for even charring.

   Tip: The peppers are done when the skin is blackened and blistered and the flesh is tender.

6. 6

   Transfer the cooked bison and peppers to a clean plate and let rest for 5 minutes, then brush with any remaining marinade.

   Tip: Resting allows the juices to redistribute through the meat, keeping it tender and juicy.

7. 7

   Serve the steaks alongside the charred peppers, drizzling any pan juices over the top for extra flavor.

   Tip: A squeeze of fresh lemon at the table brightens all the flavors beautifully.