Grilled Bison with Brussels Sprout Hash

Instructions

1. 1

   Remove bison steaks from the fridge 10 minutes before cooking to bring them closer to room temperature. This helps them cook evenly throughout.

   Tip: Lean bison cooks faster than beef, so avoiding cold meat straight from the fridge prevents overcooking.

2. 2

   Preheat your grill to medium high heat, around 200 degrees Celsius. While it heats, toss the Brussels sprouts with 20ml of olive oil, salt, and pepper in a bowl.

   Tip: Cut side down on the grill helps the sprouts caramelize beautifully.

3. 3

   Place Brussels sprouts cut side down on the grill grates for about 8 minutes, then flip and cook another 6 minutes until golden and tender.

   Tip: Don't move them around too much so they develop a nice crust.

4. 4

   Transfer the cooked sprouts to a warm plate and return them to the grill to warm through while the steaks cook.

   Tip: This keeps them hot without overcooking further.

5. 5

   Pat the bison steaks dry with paper towels, then brush lightly with remaining olive oil. Season generously on both sides with salt and pepper.

   Tip: Dry meat browns better and seals in the juices.

6. 6

   Place steaks on the hot grill and cook for 3 minutes per side for medium rare, cooking to your preferred doneness. Add thyme sprigs to the grill to infuse flavour.

   Tip: Bison is very lean, so avoid overcooking or it becomes tough. Use a meat thermometer for 55 degrees Celsius for medium rare.

7. 7

   While steaks rest, warm the butter in a small pan, add minced garlic, and pour over the Brussels sprouts. Finish with a squeeze of lemon juice and drizzle of balsamic vinegar.

   Tip: Resting the meat for 5 minutes allows juices to redistribute for maximum tenderness.

8. 8

   Arrange a steak on each plate alongside the Brussels sprout hash, and serve immediately with lemon wedges on the side.

   Tip: The acidity from the lemon brightens the rich flavours of the bison.