Grilled Bison with Plantain
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Bison is leaner than beef, so it's packed with protein while being lower in fat, making it a fantastic choice for anyone watching their health. The beauty of this recipe lies in its simplicity: just a handful of pantry staples like cumin and smoked paprika create bold, smoky flavors that let the meat shine. Paired with caramelized plantains, it's a complete meal that feels fancy but requires minimal fuss. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 4bison ribeye steaks(about 200g each, room temperature)
- 2plantains(peeled and sliced lengthwise into thirds)
- 60 mlolive oil
- 4garlic cloves(minced)
- 30 mlfresh lime juice
- 5 gground cumin
- 5 gsmoked paprika
- 10 gsea salt
- 5 gblack pepper
- 15 gfresh cilantro(chopped, for garnish)
Detail level
Instructions
- 1
Mix together the minced garlic, half of the olive oil, lime juice, cumin, paprika, salt, and pepper in a small bowl to create a marinade.
Tip: Make this while your grill is heating up to save time.
- 2
Pat the bison steaks dry and brush both sides with the remaining olive oil. Season generously with salt and pepper.
Tip: Bison is very lean, so don't skip the oil as it helps prevent sticking.
- 3
Heat your grill to high heat, around 230 degrees Celsius, and let it preheat for at least 10 minutes.
Tip: A hot grill creates a beautiful crust without overcooking the interior.
- 4
Place the plantain slices on the grill and cook for about 4 minutes per side until golden brown and tender. Transfer to a serving plate.
Tip: Plantains need higher heat than you might expect to caramelize properly.
- 5
Reduce grill heat to medium high, around 180 degrees Celsius. Place the bison steaks on the grill and cook for 4 to 5 minutes on the first side without moving them.
Tip: Resist the urge to flip early for better browning and flavor development.
- 6
Flip the steaks and cook for another 3 to 4 minutes for medium rare. The internal temperature should reach about 60 degrees Celsius.
Tip: Bison cooks faster than beef due to lower fat content, so watch carefully.
- 7
Remove the steaks from the grill and brush generously with the garlic marinade on both sides. Let rest for 5 minutes before serving.
Tip: Resting allows the juices to redistribute for a more tender steak.
- 8
Plate the bison alongside the plantains, drizzle with any remaining marinade, and garnish with fresh cilantro.
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