Grilled Bison with Cucumber

Instructions

1. 1

   Prepare your grill to medium-high heat, about 200 degrees Celsius. Pat the bison steaks dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry meat browns better and develops a lovely crust on the grill.

2. 2

   While the grill heats, combine the sliced cucumbers, red onion, and fresh dill in a large bowl. Drizzle with 40ml of olive oil and all the lemon juice. Toss gently and set aside to marinate.

   Tip: The cucumber salad can sit for up to 30 minutes without becoming watery.

3. 3

   Brush the grill grates with a bit of oil to prevent sticking. Place the bison steaks on the hot grill and lay a sprig of thyme on top of each one.

   Tip: Thyme adds subtle aromatics without overpowering the delicate bison flavor.

4. 4

   Grill the steaks for 12 to 15 minutes total, flipping once halfway through. Aim for medium-rare doneness, which keeps the meat tender and juicy. Use a meat thermometer if you have one, targeting 55 degrees Celsius internally.

   Tip: Bison cooks faster than beef, so watch carefully to avoid overcooking.

5. 5

   Remove the steaks from the grill and transfer to a resting plate. Let them rest for 5 minutes before serving.

   Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist.

6. 6

   Finish the cucumber salad by stirring in the minced garlic and remaining 20ml of olive oil. Taste and adjust seasoning as needed.

   Tip: Adding garlic at the end keeps its flavor fresh and peppery.

7. 7

   Plate each bison steak alongside a generous portion of the cucumber salad. Serve immediately while the meat is still warm.

   Tip: The cool, crisp cucumber salad provides a refreshing contrast to the warm, savory bison.