Grilled Bison with Broccoli
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
Here's a delicious and nutritious meal I've been making lately that comes together in just an hour. Grilled bison is such a lean protein that's become one of my go to choices for a healthier dinner, and honestly it's more affordable than you'd think. I love pairing it with roasted broccoli because those florets are packed with vitamins and fiber. The whole thing comes together beautifully with some quinoa on the side to soak up all the amazing flavors from the lemon and balsamic vinegar. It's simple enough for a weeknight but fancy enough to serve to guests.
Ella x
Ingredients
- 400bison steaks
- 500broccoli florets
- 60 mlolive oil
- 10 gsalt
- 5 gpepper
- 200 gquinoa
- 400 mlwater
- 60 mllemon juice
- 3 egggarlic cloves
- 5 ggarlic powder
- 2 gpaprika
- 60 mlbalsamic vinegar
Detail level
Instructions
- 1
Preheat grill to medium-high heat. Season the bison steaks with salt, pepper, garlic powder, and paprika.
Tip: Make sure to oil the grates before grilling.
- 2
In a large bowl, whisk together olive oil, lemon juice, and minced garlic. Add the broccoli florets and toss to coat. Set aside for 10 minutes.
Tip: Letting the broccoli sit in the marinade will help it cook more evenly.
- 3
Grill the bison steaks for 4-5 minutes per side, or until they reach your desired level of doneness.
Tip: Use a meat thermometer to ensure the bison is cooked to a safe internal temperature of 63°C.
- 4
While the bison is cooking, bring the quinoa and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and fluffy.
Tip: Quinoa can be cooked ahead of time and refrigerated for up to a day.
- 5
Remove the broccoli from the marinade and steam for 3-5 minutes, or until tender but still crisp.
Tip: You can also sauté the broccoli in a pan with a little oil if you prefer a crisper texture.
- 6
To serve, slice the bison steaks against the grain and serve with the steamed broccoli and quinoa.
Tip: Garnish with fresh herbs, such as parsley or thyme, for added flavor and visual appeal.
- 7
Serve immediately and enjoy!
Tip: This dish is best served fresh, but it can be refrigerated for up to a day and reheated as needed.
- 8
Store any leftover quinoa and broccoli in separate containers in the refrigerator for up to a day.
Tip: You can also freeze the quinoa and broccoli for up to 3 months.
- 9
Reheat the quinoa and broccoli in the microwave or on the stovetop with a little water until heated through.
Tip: Add a squeeze of lemon juice and a sprinkle of salt for extra flavor.
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