Grilled Bison with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Bison is such a lean, flavorful meat that needs just a simple sear on the grill, and paired with ginger soy pak choi, it feels restaurant quality but tastes like home cooking. I love that bison is packed with iron and protein while being lower in fat than beef, so you get all the satisfaction without heaviness. The whole meal is straightforward enough for a Tuesday night but impressive enough to serve guests.
Ella x
Ingredients
- 4 nullbison steaks(about 180g each, 3cm thick)
- 600 gpak choi(halved lengthwise)
- 60 mlolive oil
- 3 nullgarlic cloves(minced)
- 30 mlsoy sauce
- 15 gfresh ginger(grated)
- 15 mlsesame oil
- 5 gsea salt
- 3 gblack pepper
- 1 nulllime(cut into wedges)
- 2 gred chilli flakes
Detail level
Instructions
- 1
Remove bison steaks from the fridge 15 minutes before cooking to bring them to 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.
- 2
Mix together 30ml of olive oil, minced garlic, grated ginger, soy sauce, and sesame oil in a small bowl. Set this glaze aside.
Tip: You can prepare this marinade earlier in the day for deeper flavour.
- 3
Preheat your grill to high heat, about 200 to 220 degrees Celsius. Lightly brush the grill grates with the remaining 30ml of olive oil to prevent sticking.
Tip: A hot grill creates those beautiful charred marks while keeping the meat tender inside.
- 4
Place bison steaks on the grill and cook for 4 to 5 minutes on the first side without moving them. Flip and cook for another 3 to 4 minutes for medium rare. Brush the tops with the glaze during the last minute of cooking.
Tip: Bison is very lean, so avoid overcooking beyond medium rare or it becomes tough.
- 5
Transfer the cooked steaks to a warm plate and let them rest for 5 minutes while you grill the pak choi.
Tip: Resting allows the juices to redistribute throughout the meat.
- 6
Place pak choi halves cut side down on the grill. Cook for 3 to 4 minutes until they develop char marks, then flip and cook for another 2 minutes. Brush with remaining glaze.
Tip: The pak choi should be tender inside with slightly crispy edges.
- 7
Arrange the grilled pak choi on serving plates, top with a bison steak, and sprinkle with red chilli flakes. Serve with lime wedges on the side.
Tip: A squeeze of fresh lime brightens all the flavours beautifully.
Recipe Variations
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