Grilled Bison with Lotus Root
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
Recently I discovered that bison is incredibly lean and packed with protein, making it a guilt free indulgence that actually fuels your body well. This recipe comes together in just forty five minutes from start to finish, which is perfect for a weeknight dinner when you want something impressive without the fuss. The grilled bison pairs beautifully with tender lotus root slices that soak up all those garlicky, rosemary infused flavors. It's one of those dishes that looks fancy enough for guests but honestly couldn't be simpler to pull off in your own kitchen.
Ella x
Ingredients
- 4bison steaks(about 200g each, room temperature)
- 500 glotus root(peeled and sliced into 1cm rounds)
- 60 mlolive oil
- 4garlic(minced)
- 2 sprigsfresh rosemary
- 8 gsea salt
- 4 gblack pepper
- 1lemon(cut into wedges)
- 30 mlbalsamic vinegar
Detail level
Instructions
- 1
Pat the bison steaks dry with paper towels and brush lightly with 20ml of olive oil. Season generously with salt and pepper on both sides. Let them sit at room temperature for 10 minutes.
Tip: Dry meat browns better and bison is naturally lean, so don't skip the resting step.
- 2
Toss the lotus root slices with 30ml olive oil, half the minced garlic, and a pinch of salt. Arrange them in a single layer ready for grilling.
Tip: Lotus root has a delicate flavor that pairs beautifully with subtle seasoning, so resist over seasoning.
- 3
Heat your grill to medium high heat, about 200 to 220 degrees Celsius. Once hot, place the lotus root slices directly on the grates and cook for 4 to 5 minutes per side until golden and tender. Transfer to a plate.
Tip: Don't crowd the grill. Cook in batches if needed for even browning.
- 4
Place the bison steaks on the hot grill and cook for 4 to 5 minutes on the first side without moving them. Flip once and cook for another 3 to 4 minutes for medium rare, depending on thickness.
Tip: Bison cooks faster than beef and dries out quickly, so aim for medium rare and don't overcook.
- 5
In the final minute of cooking, place a rosemary sprig on top of each steak and brush with the remaining olive oil mixed with the rest of the minced garlic.
Tip: This adds aromatic flavor without overwhelming the delicate meat.
- 6
Remove the steaks and lotus root from the grill and arrange on a serving platter. Drizzle with balsamic vinegar and serve with fresh lemon wedges on the side.
Tip: Let the steaks rest for 3 to 4 minutes before eating so the juices redistribute.
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