Grilled Bison with Crispy Potato Wedges
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite meals to prepare when I want something truly special without spending hours in the kitchen. Bison is leaner than beef, so you get all that rich, satisfying flavor with less fat, which I really appreciate. The whole dinner comes together in just forty five minutes, and honestly, the crispy potato wedges paired with perfectly grilled bison steaks feels like restaurant quality cooking at home. Garlic, rosemary, and a touch of smoked paprika create this wonderful crust that seals in all the juices. It's impressive enough to serve guests but simple enough that anyone can master it. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4bison steaks(about 200g each, 3cm thick)
- 800 gpotatoes(cut into wedges)
- 60 mlolive oil
- 4garlic cloves(minced)
- 2 sprigsfresh rosemary
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(halved)
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your grill to medium high heat. Pat the bison steaks dry with paper towels and brush both sides generously with olive oil.
Tip: Dry meat creates a better crust and seals in the juices.
- 2
Toss the potato wedges with half the remaining oil, minced garlic, smoked paprika, salt, and pepper in a large bowl until evenly coated.
Tip: Make sure every wedge gets coated for consistent cooking.
- 3
Spread the potato wedges on the grill grates or in a grill basket and cook for about 15 minutes, stirring occasionally, until golden and tender.
Tip: Place them on the cooler side of the grill if you have temperature zones.
- 4
Season the bison steaks with salt and pepper on both sides, then place them on the hot part of the grill. Lay the rosemary sprigs on top of each steak.
Tip: Bison cooks faster than beef, so don't leave them unattended.
- 5
Grill for 4 to 5 minutes on the first side without moving them, then flip and cook another 3 to 4 minutes for medium rare. Use a meat thermometer to check for 54 to 58 degrees Celsius internally.
Tip: Overbooking bison makes it tough, so aim for a slight pink center.
- 6
Transfer the steaks to a cutting board and let them rest for 5 minutes while the potatoes finish crisping up.
Tip: Resting allows the juices to redistribute throughout the meat.
- 7
Squeeze fresh lemon juice over both the steaks and potatoes just before serving. Serve immediately while everything is hot.
Tip: The acidity of the lemon brightens all the flavors beautifully.
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