Grilled Bison with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Recently I discovered that bison meat is incredibly lean compared to beef, making it a guilt free protein choice that doesn't sacrifice flavor. This recipe comes together in just 40 minutes total, perfect for weeknight dinners when you want something impressive but don't have hours to spend cooking. The combination of garlic, lemon, and fresh thyme creates a bright marinade that perfectly complements the rich, slightly gamey taste of bison, while the edamame adds a wonderful textural contrast and a dose of plant based protein. It's one of my go to meals when I want to feel like I'm eating restaurant quality food at home without the fuss.
Ella x
Ingredients
- 4bison ribeye steaks(approximately 200g each)
- 400 gfrozen edamame
- 60 mlolive oil
- 4garlic cloves(minced)
- 30 mlfresh lemon juice
- 2 gsea salt
- 1 gblack pepper
- 8fresh thyme sprigs
- 1 gred chili flakes
Detail level
Instructions
- 1
Remove bison steaks from the refrigerator about 20 minutes before grilling to bring them to room temperature. This ensures even cooking throughout.
Tip: Room temperature meat cooks more evenly and develops better color on the grill.
- 2
Bring a pot of water to boil and cook the frozen edamame for about 4 minutes until tender, then drain and set aside in a bowl.
Tip: Don't overcook edamame or they become mushy. A quick blanch is all they need.
- 3
While edamame cooks, combine 40 ml of olive oil with minced garlic, lemon juice, and red chili flakes in a small bowl to make a dressing.
Tip: This flavor-packed oil will dress the edamame beautifully.
- 4
Pat the bison steaks dry with paper towels, then brush both sides with the remaining 20 ml of olive oil and season generously with salt and pepper.
Tip: Dry meat browns better on the grill and won't steam.
- 5
Preheat your grill to high heat and oil the grates to prevent sticking.
Tip: A clean, oiled grill prevents the delicate bison from sticking.
- 6
Place steaks on the grill and sear for 3 to 4 minutes on the first side without moving them. Flip once and cook for another 3 to 4 minutes for medium-rare doneness.
Tip: Bison is very lean, so avoid overcooking. Medium-rare keeps it tender and juicy.
- 7
Remove steaks from the grill and let them rest for 5 minutes on a warm plate while you finish the edamame.
Tip: Resting allows juices to redistribute, keeping the meat moist.
- 8
Pour the garlic lemon oil over the warm edamame, toss gently, and season with a pinch of salt. Arrange edamame on serving plates alongside the rested bison steaks, garnish with fresh thyme, and serve immediately.
Tip: Serve while everything is warm for the best flavors and textures.
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