Grilled Bison with Broccoli

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.