Grilled Bison with Pumpkin and Sage Butter
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite ways to celebrate fall cooking. Bison is such a lean, flavorful meat packed with protein and iron, and it pairs beautifully with the earthiness of roasted pumpkin and sage. What I love most is how quickly it all comes together, taking just 45 minutes from start to finish. The aromatic sage butter ties everything together while keeping the preparation simple and straightforward. It's impressive enough for guests but honestly so easy that I make it on regular weeknights too.
Ella x
Ingredients
- 4bison steaks(about 200g each, room temperature)
- 600 gpumpkin(cut into 3cm cubes)
- 60 mlolive oil
- 12fresh sage leaves
- 80 gbutter(softened)
- 3garlic cloves(minced)
- 10 gsea salt
- 5 gblack pepper(freshly ground)
- 30 mlbalsamic vinegar
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Toss the pumpkin cubes with 40ml olive oil, 5g salt, 2g pepper, and thyme sprigs. Spread on a baking tray and roast at 200 degrees Celsius for 20 minutes until golden and tender.
Tip: Roasting the pumpkin ahead means you can focus entirely on getting your bison steaks perfect on the grill.
- 2
While the pumpkin roasts, mash together the softened butter, minced garlic, 4 torn sage leaves, and 2g salt in a small bowl until well combined.
Tip: Make the sage butter early so it's ready to top the hot steaks straight off the grill.
- 3
Pat the bison steaks dry with paper towels and season both sides generously with salt and remaining pepper.
Tip: Dry meat browns better on the grill, and bison is lean so you want a good crust.
- 4
Heat your grill to high heat and brush the grates with the remaining 20ml olive oil. Grill the bison steaks for 3 to 4 minutes per side for medium rare, depending on thickness.
Tip: Bison is very lean, so avoid overcooking or it becomes tough. A meat thermometer reading of 52 to 54 degrees Celsius is ideal.
- 5
Remove the steaks to a warm plate and let them rest for 5 minutes. Top each steak with a generous dollop of sage butter.
Tip: Resting allows the juices to redistribute through the meat, keeping it tender and moist.
- 6
Divide the roasted pumpkin among four plates. Place one bison steak alongside the pumpkin. Drizzle the plate with balsamic vinegar and garnish with the remaining fresh sage leaves.
Tip: The balsamic adds a sweet-tart finish that complements both the bison and the pumpkin beautifully.
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