Grilled Bison with Tomato Compote and Fresh Herbs
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and impresses everyone at the table. Bison is leaner than beef, making it a fantastic protein choice if you're watching your health, and it has such a beautiful, rich flavor. The bright tomato compote with fresh basil cuts through the meat perfectly, creating this wonderful balance that feels elegant but requires almost no special technique. You probably already have most of these ingredients in your kitchen, which makes this dish both budget friendly and wonderfully accessible. Grilling the steaks is straightforward, the compote practically makes itself, and before you know it, you're serving something that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 4bison steaks(about 200g each, 3cm thick)
- 600 gfresh tomatoes(diced)
- 3garlic cloves(minced)
- 80 gred onion(finely chopped)
- 60 mlolive oil
- 15 gfresh basil(roughly torn)
- 30 mlbalsamic vinegar
- 5 gsea salt
- 2 gblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Make the tomato compote by heating 30ml olive oil in a large pan over medium heat. Add the chopped red onion and minced garlic, cooking gently for 2 minutes until fragrant.
Tip: Don't let the garlic brown or it will become bitter and overpower the fresh tomato flavor.
- 2
Stir in the diced tomatoes and cook uncovered for 8 to 10 minutes, stirring occasionally. The tomatoes should break down and the mixture should thicken slightly. Season with half the salt and pepper, then remove from heat.
Tip: If your tomatoes release too much liquid, you can simmer a bit longer to concentrate the flavors.
- 3
Preheat your grill to high heat and let it get very hot. Pat the bison steaks completely dry with paper towels.
Tip: Dry meat gets a better crust and the proteins won't steam, which would affect the texture.
- 4
Rub each steak with the remaining olive oil and season generously with the remaining salt and black pepper on both sides. Place the steaks directly on the grill grates.
Tip: Don't move the steaks around too much during cooking, as this prevents a nice caramelized crust from forming.
- 5
Grill for 6 to 8 minutes on the first side without touching them. Flip and cook for another 5 to 6 minutes for medium rare, depending on thickness. Bison is very lean, so avoid overcooking or it becomes tough.
Tip: Use a meat thermometer if you're uncertain. Aim for 55 to 60 degrees Celsius internal temperature for perfect medium rare.
- 6
Remove the steaks from the grill and let them rest for 3 to 4 minutes on a warm plate. Stir the fresh basil and balsamic vinegar into the tomato compote.
Tip: Resting allows the juices to redistribute throughout the meat, keeping it tender and juicy when you cut into it.
- 7
Serve each bison steak topped with a generous spoonful of the tomato compote and a squeeze of fresh lemon juice. Serve immediately while everything is warm.
Tip: The acidity from the lemon brightens the rich, earthy flavors of the bison beautifully.
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