Grilled Bison with Ginger
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled bison recipe has become a favorite in my kitchen because it's incredibly quick to pull together while delivering restaurant quality results. Bison is leaner than beef, making it a heart healthier choice without sacrificing that rich, satisfying flavor. The ginger marinade adds brightness and warmth, complementing the meat's natural earthiness perfectly. With just 15 minutes of prep and 25 minutes on the grill, you'll have an impressive dinner ready faster than you'd expect. It's the kind of dish that feels fancy but doesn't demand much fuss from you.
Ella x
Ingredients
- 800 gbison steaks(about 200g each, 3 to 4 cm thick)
- 40 gfresh ginger(minced)
- 60 mlsoy sauce
- 30 mlrice vinegar
- 15 mlsesame oil
- 4garlic cloves(minced)
- 20 ghoney
- 3green onions(chopped)
- 30 mlolive oil
- 5 gsea salt
- 3 gblack pepper
Detail level
Instructions
- 1
Mix together the minced ginger, soy sauce, rice vinegar, sesame oil, minced garlic, and honey in a bowl to create your marinade.
Tip: Make this marinade while your grill is preheating to save time.
- 2
Pat the bison steaks dry with paper towels and brush lightly with olive oil on both sides.
Tip: Dry meat gets a better sear and crust than wet meat.
- 3
Season the steaks generously with sea salt and black pepper on both sides about 5 minutes before grilling.
Tip: Seasoning ahead helps the flavors penetrate the meat.
- 4
Heat your grill to high heat, around 200 to 230 degrees Celsius. Once hot, place the steaks on the grill.
Tip: You want a good sizzle when the meat hits the grates.
- 5
Grill for 4 to 5 minutes on the first side without moving them, then flip and cook for another 3 to 4 minutes for medium doneness.
Tip: Bison is very lean, so avoid overcooking or it becomes tough. Aim for an internal temperature of 60 to 63 degrees Celsius.
- 6
Remove the steaks from the grill and brush generously with your ginger marinade on both sides.
Tip: The residual heat will gently warm the marinade and help it adhere to the meat.
- 7
Let the steaks rest for 5 minutes, then brush with the remaining marinade and garnish with fresh green onions.
Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.
- 8
Serve immediately while still warm, with the extra marinade spooned over the top.
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