Grilled Bison with Cucumber
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You've got to try this one. Grilled bison steaks paired with a fresh cucumber salad might just become your new favorite weeknight dinner. Bison is leaner than beef with more protein and fewer calories, making it a smart choice for anyone watching their health. What I love most is how quick and simple it is. In just 40 minutes total, you'll have an elegant meal that tastes like you spent hours in the kitchen. The bright, herbaceous flavors of fresh dill and lemon cut through the rich meat beautifully, and most of these ingredients are probably already in your kitchen.
Ella x
Ingredients
- 4bison steaks(about 200g each, 2.5cm thick)
- 2cucumbers(sliced into ribbons)
- 1red onion(thinly sliced)
- 20 gfresh dill(chopped)
- 2lemon(juiced)
- 60 mlolive oil
- 5 gsalt
- 2 gblack pepper
- 2garlic(minced)
- 4thyme sprigs(fresh)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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