Grilled Bison with Celery Root and Crispy Celery Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a recipe I've fallen in love with lately that brings together the most wonderful flavors. Bison is such a lean, nutrient rich meat that's become easier to find, and it pairs beautifully with earthy celery root in this dish. What I appreciate most is how quick it comes together, ready in under 45 minutes from start to table. The crispy celery salad adds a refreshing contrast to the tender grilled meat, while the roasted celery root becomes incredibly creamy. It's elegant enough for company but simple enough for a weeknight dinner, and honestly, it won't break the bank either.
Ella x
Ingredients
- 600 gbison steaks(cut 2cm thick)
- 400 gcelery root(peeled and cut into 2cm cubes)
- 3fresh celery(stalks, cut into thin diagonals)
- 2shallots(thinly sliced)
- 60 mlolive oil
- 30 mllemon juice
- 2fresh thyme(sprigs)
- 5 gsea salt
- 3 gblack pepper
- 3garlic cloves(minced)
Detail level
Instructions
- 1
Remove bison steaks from the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season generously with salt and pepper on both sides.
Tip: Letting meat come to room temperature ensures even cooking throughout.
- 2
Toss celery root cubes with 20ml of olive oil, salt, pepper, and fresh thyme leaves. Spread on a baking tray and roast at 200°C for 20 minutes until golden and tender.
Tip: Roasting the celery root develops sweetness and a lovely caramelized exterior.
- 3
While the celery root roasts, make the salad by combining sliced fresh celery and shallots in a bowl. Whisk together remaining olive oil, lemon juice, minced garlic, and a pinch of salt and pepper, then pour over the celery mixture.
- 4
Heat a grill or cast iron skillet over medium-high heat until very hot. Grill the bison steaks for 3-4 minutes per side for medium-rare, pressing gently for good contact.
- 5
Transfer cooked steaks to a warm plate and let them rest for 5 minutes before serving. This keeps the meat tender and juicy.
- 6
Arrange the roasted celery root on plates, top with the grilled bison steak, and serve the fresh celery salad alongside.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.