Grilled Bison with Roasted Parsnip and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it feels fancy but comes together in just over an hour. Bison is leaner than beef and packed with protein, so you get a restaurant quality meal that's actually good for you. The roasted parsnips add natural sweetness and earthiness, while the herb butter brings everything together beautifully. What I love most is how straightforward it is to pull off something this impressive with minimal fuss. The whole meal, from prep to plate, takes less than an hour, making it perfect for busy evenings when you still want to eat well.
Ella x
Ingredients
- 4bison steaks(about 200g each, 3cm thick)
- 600 gparsnips(cut into wedges lengthwise)
- 60 mlolive oil
- 80 gbutter(softened)
- 15 gfresh thyme(chopped)
- 10 gfresh rosemary(chopped)
- 3garlic cloves(minced)
- 8 gsea salt
- 3 gblack pepper
- 1lemon(zested and juiced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. While it heats, toss the parsnip wedges with 40ml of olive oil, half the salt, and half the pepper on a large baking tray.
Tip: Cut parsnips to similar thickness so they cook evenly.
- 2
Mix softened butter with chopped thyme, rosemary, minced garlic, and lemon zest in a small bowl. Set this herb butter aside.
Tip: Make the herb butter ahead and keep it cool until serving.
- 3
Spread parsnip wedges on the grill grates and cook for about 25 to 30 minutes, turning halfway through, until golden and tender.
Tip: They're done when a fork slides through easily.
- 4
Pat the bison steaks dry with paper towels. Rub both sides with remaining olive oil and season generously with remaining salt and pepper.
Tip: Dry meat gets better color on the grill.
- 5
Place steaks on the grill once parsnips are nearly done, about 4 to 5 minutes per side for medium-rare, depending on thickness.
Tip: Don't move steaks around; let them develop a nice crust.
- 6
Transfer cooked steaks to a warm plate and let rest for 5 minutes. Top each steak with a generous dollop of herb butter and a squeeze of fresh lemon juice.
Tip: Resting keeps the meat juicy.
- 7
Arrange the grilled parsnips alongside the bison steaks and serve immediately while everything is hot.
Tip: Any leftover herb butter melts beautifully over the warm parsnips too.
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