Grilled Bison with Daikon
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something really satisfying but don't have a ton of time. Bison is incredibly lean compared to beef, so you get all that rich, meaty flavor without the heaviness, and it's packed with protein and iron. The daikon radish brings this wonderful crisp, slightly peppery element that cuts through the richness perfectly. The whole thing comes together in under an hour, and honestly, most of the work is just letting your grill do the magic. It feels fancy enough to impress guests but simple enough for a weeknight dinner.
Ella x
Ingredients
- 4 piecesbison sirloin steaks(about 200g each)
- 400 gdaikon radish(cut into 5cm batons)
- 60 mlolive oil
- 4garlic cloves(minced)
- 6fresh rosemary sprigs
- 5 gsea salt
- 3 gblack pepper
- 30 mllemon juice
- 2 gsmoked paprika
Detail level
Instructions
- 1
Pat the bison steaks dry with paper towels and let them sit at room temperature for 10 minutes. This helps them cook more evenly on the grill.
Tip: Dry meat develops a better crust when grilled, so don't skip this step.
- 2
Toss the daikon batons in 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking tray.
Tip: Daikon cooks quickly, so keep the pieces uniform in size.
- 3
Mix together the minced garlic, remaining olive oil, lemon juice, and smoked paprika in a small bowl. Brush this mixture generously over both sides of the bison steaks.
Tip: Don't be shy with the marinade, it adds incredible flavor.
- 4
Preheat your grill to medium-high heat, around 200 degrees Celsius.
Tip: A hot grill prevents sticking and creates a beautiful sear.
- 5
Place the daikon batons on the grill and cook for 10 to 12 minutes, stirring occasionally, until they develop light char marks and soften slightly.
Tip: Move them to the cooler edges if they're browning too quickly.
- 6
Push the daikon to one side of the grill. Place the bison steaks on the hotter side and lay rosemary sprigs directly on top of each steak.
Tip: Bison is very lean, so don't overcook it past medium doneness.
- 7
Grill the steaks for 4 to 5 minutes on the first side without moving them. Flip once and cook for another 3 to 4 minutes for medium doneness. Check for an internal temperature of about 60 degrees Celsius.
Tip: Use a meat thermometer if you're unsure. Bison can dry out if cooked too long.
- 8
Remove everything from the grill and let the steaks rest for 5 minutes. Arrange the grilled daikon and bison on serving plates, drizzle with any pan juices, and serve immediately.
Tip: Resting the meat allows juices to redistribute, keeping it moist and tender.
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