Grilled Bison with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.