Ingredients

Protein

• 2 bison striploin steaks (8–10 oz each)

Marinade

• 3 tbsp pure Canadian maple syrup

• 2 tbsp canola oil

• 1 tbsp crushed juniper berries

• 2 cloves garlic, minced

• 1 tsp fresh thyme

• ½ tsp sea salt

• ½ tsp cracked black pepper

Grilled Root Vegetables

• 2 carrots, halved lengthwise

• 1 parsnip, sliced lengthwise

• 1 small red onion, quartered

• 1 tbsp maple syrup

• 1 tbsp butter

• Salt and pepper to taste

Instructions

1. Marinate the Bison

In a mixing bowl, whisk together maple syrup, canola oil, juniper, garlic, thyme, salt, and pepper.
Coat steaks evenly. Cover and refrigerate 30–60 minutes.
Remove from refrigeration 15 minutes prior to grilling.

2. Preheat the Platinum Grill Pan

Heat grill pan over medium-high heat until surface temperature is approximately 400°F.
Lightly oil the ridges to prevent sticking.

3. Grill the Vegetables

Toss carrots, parsnip, and onion with butter, maple syrup, salt, and pepper.
Place cut-side down in the grill pan.
Cook 8–10 minutes, turning occasionally, until tender with defined grill marks.
Remove and tent loosely with foil.

4. Grill the Bison

Pat steaks lightly to remove excess marinade.
Place onto hot grill pan.

Cook times (approximate):

• 3–4 minutes per side for medium-rare (130–135°F internal)

Avoid cooking past medium (140°F), as bison is lean and can become dry.

5. Rest and Plate

Rest steaks 5 minutes before slicing.
Plate with grilled root vegetables.
Optional finish: Light drizzle of warmed maple syrup or a reduced pan glaze.