Lean, healthy, grass-fed bison is perfect for this recipe. Eating bison is a great way to enjoy red meat but with significantly lower fat and cholesterol. If you prefer, though, you can substitute beef.
4 bison steaks
1/3 cup finely chopped fresh rosemary
1/3 cup finely chopped fresh thyme
3 garlic cloves minced
1/8 cup olive oil
Low sodium sea salt to taste
Mix the fresh herbs, garlic, salt and pepper with the olive oil together. Use a little more olive oil if needed.
Coat the four bison steaks with the mixture. Rub the herbs into the meat.
Refrigerate and marinate for at least an hour, preferably overnight.
Take the steaks out of the refrigerator 30 minutes before cooking.
Grill 3-4 minutes per side.
Test internal temperature with an instant meat thermometer—140 to 142 degrees is medium rare.
Flip steaks every minute if you prefer further cooking.
Make sure you don’t overcook bison. The meat is lean and will get tough.
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