Grilled Bison with Sweet Potato and Herb Butter
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love sharing with friends. Bison is such a wonderful alternative to beef, leaner and packed with iron, making it perfect for anyone wanting a nutritious yet indulgent meal. What I adore most is how quick and simple this dish comes together in just forty five minutes start to finish. The sweet potatoes roast beautifully alongside the steaks while you prepare an aromatic herb butter with thyme, rosemary, and garlic. Everything happens on the grill, which means minimal cleanup and maximum flavor. It's the kind of impressive dinner that looks fancy but honestly requires very little effort, making it ideal for weeknight entertaining or a special family meal.
Ella x
Ingredients
- 4bison steaks(about 200g each, cut 2cm thick)
- 800 gsweet potatoes(cut into 2cm cubes)
- 60 mlolive oil
- 50 gunsalted butter(softened)
- 2 tbspfresh thyme(finely chopped)
- 1 tbspfresh rosemary(finely chopped)
- 3garlic cloves(minced)
- 10 gsea salt
- 3 gblack pepper
- 1lemon(zested and halved)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Toss the sweet potato cubes with 40ml of olive oil, half the salt, and half the pepper. Spread them on a baking tray and roast in a 200 degree oven for about 25 minutes until golden and tender.
Tip: Start the potatoes first so they finish around the same time as the steaks.
- 2
While the potatoes roast, prepare the herb butter by mixing the softened butter with thyme, rosemary, minced garlic, and lemon zest in a small bowl. Set aside at room temperature.
Tip: This compound butter will melt beautifully over the hot steaks just after cooking.
- 3
Pat the bison steaks completely dry with paper towels. This helps them develop a nice crust. Season both sides generously with the remaining salt and pepper about 5 minutes before grilling.
Tip: Bison is very lean, so avoid pressing down on the steaks while cooking as this squeezes out precious juices.
- 4
Brush the grill grates with the remaining olive oil. Place the steaks on the hot grill and cook for 4 to 5 minutes on the first side without moving them.
Tip: Resist the urge to flip too early for a proper sear.
- 5
Flip the steaks and cook for another 3 to 4 minutes for medium-rare, or longer if you prefer. The internal temperature should reach about 54 degrees Celsius for medium-rare.
Tip: Use a meat thermometer to avoid overcooking this delicate meat.
- 6
Transfer the cooked steaks to a warm plate and top each one with a generous dollop of the herb butter. Let them rest for 3 minutes to allow the juices to redistribute.
Tip: This resting period makes the meat more tender and juicy.
- 7
Divide the roasted sweet potatoes among four plates, place a bison steak on each, and squeeze fresh lemon juice over everything. Serve immediately while the butter is still melting.
Tip: The bright lemon cuts through the richness of the bison beautifully.
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