Grilled Bison with Courgette

Instructions

1. 1

   Pat the bison steaks dry with paper towels and set them on a cutting board. In a small bowl, mix together the minced garlic, chopped thyme, olive oil, salt, and pepper to create a marinade.

   Tip: Dry meat grills much better and develops a nicer crust.

2. 2

   Rub half of the marinade evenly over both sides of the bison steaks and set aside. Toss the courgette strips with the remaining marinade in a bowl until well coated.

   Tip: Using the same marinade for both proteins creates a cohesive flavor profile.

3. 3

   Preheat your grill to medium high heat for about 5 minutes. Once hot, lightly oil the grill grates to prevent sticking.

   Tip: A well oiled grill is key to preventing the meat and vegetables from sticking.

4. 4

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

   Tip: Bison is very lean so it dries out quickly; aim for medium rare to keep it tender and juicy.

5. 5

   Transfer the steaks to a warm plate and tent loosely with foil to rest. Arrange the courgette strips directly on the grill grates and cook for 3 to 4 minutes per side until they have nice char marks and are tender.

   Tip: Resting the meat allows the juices to redistribute throughout the steak.

6. 6

   Remove the courgettes from the grill and arrange them on serving plates with the bison steaks. Top each steak with a small pat of butter and serve immediately with lemon wedges on the side.

   Tip: The butter melts over the warm steak and adds richness to balance the lean meat.