Grilled Bison Ribeye with Charred Broccoli & Smashed Yukon Golds
A quick Pacific Northwest weeknight win: juicy grilled bison ribeye (on a great sale) with charred broccolini-style broccoli and smashed Yukon Golds. It’s steak night, but lighter and packed with winter vegetables.
Back to full listIngredients
- Simple Truth™ Natural Bison Ribeye Steak 2 ribeyes (2 x 8 oz) $14.49 sale (reg $18.99) / 8 oz
- Organic Yukon Gold Potatoes 12 oz potatoes (about 2 medium), scrubbed and cut into 1-inch chunks $4.99 / 3 lb
- Organic Broccoli Bunch 1 bunch (about 10–12 oz), cut into long florets $3.49 / 1 lb
- Olive oil 2–3 tbsp, divided
- Salt & black pepper to taste
- Garlic (optional) 1 clove, grated or minced $6.99 / 1 lb (Organic Garlic)
- Butter or Greek yogurt/sour cream (optional) 1–2 tbsp for potatoes
- Lemon (optional) 1/2 lemon, for squeezing
Instructions
- Prep: Set grill to medium-high (or use a grill pan on the stove). Bring a small pot of salted water to a boil for potatoes.
- Cook potatoes: Boil potato chunks 12–15 minutes until very tender. Drain well. Return to pot; smash with a fork, mixing in 1 tbsp olive oil and butter/yogurt if using. Season with salt and pepper; cover to keep warm.
- Season the bison: Pat steaks dry. Rub with 1 tbsp olive oil, salt, and pepper (and a little grated garlic if you like). Let sit while grill heats.
- Grill broccoli: Toss broccoli with 1 tbsp olive oil, salt, and pepper. Grill 3–5 minutes total, turning, until charred in spots and crisp-tender. Optional: finish with a squeeze of lemon.
- Grill bison ribeyes: Grill about 3–4 minutes per side for medium-rare to medium (bison is lean—don’t overcook). Rest 5 minutes before slicing.
- Serve: Plate smashed Yukon Golds, grilled broccoli, and bison ribeye (whole or sliced). Spoon any resting juices over the potatoes.
Health notes: Approx. 700–850 kcal per serving. Bison is typically leaner than beef; good protein and iron. Potatoes add satisfying carbs; broccoli boosts fiber and vitamin C. Keep butter/oil reasonable for a lighter plate.
Drink pairing: Beer: a Washington-brewed amber ale or brown ale works great with grilled meat and potatoes. Wine: Washington Cabernet Sauvignon or Malbec-style blend.