Grilled Bison with Green Bean and Garlic Butter
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes like something from a fancy restaurant. Bison is leaner than beef with less fat and cholesterol, making it a smarter protein choice without sacrificing that rich, satisfying flavor. The green beans get tossed in a fragrant garlic butter that brings everything together beautifully. There's something special about grilling bison, the way the exterior gets that perfect sear while staying tender inside. It's simple enough for a busy Tuesday but impressive enough to serve guests.
Ella x
Ingredients
- 800 gbison steak(cut into 4 portions, about 200g each)
- 600 gfresh green beans(trimmed)
- 60 gbutter
- 6garlic cloves(minced)
- 30 mlolive oil
- 8 gsea salt
- 4 gblack pepper
- 10 gfresh thyme(or 2 teaspoons dried)
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Remove bison steaks from the refrigerator 20 minutes before cooking. Pat them dry with paper towels and season generously on both sides with salt, pepper, and thyme.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Preheat your grill to medium high heat, about 200 degrees Celsius. Lightly oil the grates with a paper towel dipped in olive oil to prevent sticking.
- 3
In a small saucepan, melt the butter over low heat. Add minced garlic and cook gently for 2 minutes until fragrant, then remove from heat and set aside.
Tip: Don't let the garlic brown or it will taste bitter.
- 4
Place green beans in a bowl, drizzle with half the garlic butter, and toss to coat evenly. Spread them on the grill in a single layer and cook for 8 to 10 minutes, stirring occasionally, until tender and lightly charred.
Tip: Use a grill basket if you have one to prevent beans from falling through.
- 5
While the beans cook, place the bison steaks on the hottest part of the grill. Cook for 4 to 5 minutes per side for medium doneness, depending on thickness. Bison cooks faster than beef, so watch carefully.
Tip: Bison becomes tough if overcooked, so aim for medium or medium rare.
- 6
Transfer the cooked steaks to a plate and let them rest for 5 minutes. Finish the green beans with the remaining garlic butter and a squeeze of fresh lemon juice.
Tip: Resting allows juices to redistribute through the meat for better texture.
- 7
Serve each bison steak alongside a portion of garlic green beans, with lemon wedges on the side for brightness.
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