Tagliata di Carne di Bisonte al BBQ with Roasted Winter Vegetables

Method

1. Take the bison steak out of the package and let it rest at room temperature for 30 minutes.
2. Cut the red potatoes into fairly small pieces. Peel the white turnip and cut into small dice. Keep the turnip leaves, remove the stems, and set aside.
3. Clean the artichokes: remove the tough outer leaves, cut off the top, peel the stem to the white part, and rub the whole artichoke with lemon to prevent oxidation. Slice the artichokes into wedges.
4. In a wok, heat a drizzle of olive oil and a crushed garlic clove, then add the artichokes. Season with a pinch of salt and some chili pepper. Stir and cook.
5. Boil the potatoes and turnip dice in salted water until tender. Meanwhile, blanch the turnip leaves in the same water, then drain.
6. Add the boiled potatoes and turnip to the wok with the artichokes. Add the drained turnip leaves. Add more olive oil and salt, and stir to combine. Continue cooking until the vegetables are nicely roasted.
7. After the meat has rested, pat it dry. Drizzle with olive oil and season with salt on both sides.
8. Grill the bison steak on the barbecue over direct heat. Cook for about 2 minutes on the first side, then flip and cook another 2 minutes, or until desired doneness (bison cooks faster than beef – about 1/3 the time). The steak should be well-seared outside and rare inside.
9. Remove the steak from the grill and let it rest on a warm plate for a few minutes.
10. Slice the bison steak against the grain and serve on a warm stone plate. Arrange the roasted vegetables alongside. Serve immediately.