Grilled Bison Ribeye with Charred Broccoli + Crispy Garlic Smashed Yukons
A hearty, smoky-sweet-but-not-sugary grill dinner using a sale cut: bison ribeye. Served with charred broccoli and quick skillet potatoes for a steakhouse feel without repeating your disliked sauces.
Back to full listIngredients
- Simple Truth™ Natural Bison Ribeye Steak 2 steaks (8 oz each) $19.99
- Broccoli Crown 1 large crown, cut into florets $2.99
- Yukon Gold Potatoes 12 oz, parboiled and smashed $1.49 (per lb)
- Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
- Olive oil 2 tbsp, divided
- Salt to taste
- Black pepper to taste
- Fresh Organic Lemon - Each (optional) 1/2 lemon, for finishing $1.69
Instructions
- Parboil potatoes (stove): simmer potato chunks 8–10 minutes until just tender. Drain and lightly smash with a fork.
- Grill bison + broccoli: preheat grill to medium-high. Season bison steaks with salt and pepper. Toss broccoli florets with 1 tbsp olive oil, salt, pepper.
- Grill steaks about 3–4 minutes per side for medium-rare (adjust to thickness). Grill broccoli 6–8 minutes total, turning until charred and tender-crisp. Rest steaks 5 minutes.
- Crisp potatoes (stove): heat 1 tbsp olive oil in a skillet over medium-high. Add smashed potatoes; cook 4–6 minutes per side until browned. Add garlic for the last 30 seconds; salt to taste.
- Serve: plate steak with charred broccoli and crispy potatoes. Finish with a squeeze of lemon if desired.
Health notes: High protein and iron; bison is typically leaner than beef ribeye but still hearty. Go heavier on broccoli for balance.
Drink pairing: WA Syrah is excellent with bison (pepper + smoke). Also good: WA Cabernet Franc.