Grilled Bison with Fennel
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's something I've been making lately that always impresses people: grilled bison with fennel. Bison is such a lean, flavorful meat that's actually lower in fat than beef, making it a smart choice if you're watching your health. What I love most is how quick this comes together, ready in under an hour from start to finish. The fennel becomes wonderfully sweet and tender on the grill, perfectly complementing the rich bison steaks. It's genuinely simple to prepare with just a handful of pantry staples, and honestly, it feels far fancier than the minimal effort it requires. Trust me, this one's a keeper.
Ella x
Ingredients
- 4bison steaks(about 200g each, 3cm thick)
- 2fennel bulbs(halved lengthwise)
- 60 mlolive oil
- 4garlic cloves(minced)
- 15 gfresh thyme(or 5ml dried)
- 10 gsea salt
- 5 gblack pepper(freshly ground)
- 30 mlbalsamic vinegar
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Remove the bison steaks from the refrigerator 20 minutes before grilling so they reach room temperature. Pat them dry with paper towels and season generously with sea salt and black pepper on both sides.
Tip: Room temperature meat cooks more evenly and develops a better crust on the grill.
- 2
Preheat your grill to high heat, about 200 degrees Celsius. While it heats, brush the fennel halves with 30ml of olive oil and sprinkle with salt and pepper.
Tip: Oil the fennel well so it won't stick to the grill grates.
- 3
In a small bowl, combine the minced garlic, thyme, remaining 30ml olive oil, and balsamic vinegar to make a basting mixture.
- 4
Place the fennel cut-side down on the grill and cook for 8 to 10 minutes until caramelized and tender, turning once. Transfer to a plate.
- 5
Lay the bison steaks on the hot grill and cook for 4 to 5 minutes per side for medium-rare, basting with the garlic and thyme mixture during the last minute of cooking.
Tip: Bison is very lean, so avoid overcooking or it will become dry. Aim for an internal temperature of 50 to 55 degrees Celsius.
- 6
Remove the steaks from the grill and let them rest for 5 minutes before serving, which allows the juices to redistribute throughout the meat.
Tip: Resting is crucial for tender, juicy results.
- 7
Arrange the grilled bison steaks and fennel on serving plates. Drizzle any remaining pan juices over the top and serve with fresh lemon wedges on the side.
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