Bison Ribeye on Gas BBQ

Method

1. Peel the white turnips and cut them into pieces. Bring a pot of salted water to a boil and cook the turnips until tender. Add the turnip leaves towards the end and cook briefly. Drain.
2. In a frying pan, heat olive oil with a clove of garlic. Add the drained turnips and leaves and sauté until golden and aromatic. Remove garlic if desired. Set aside.
3. For the orange and fennel salad: Peel the oranges 'live' (remove all white pith) and slice into rounds. Slice the fennel very thinly. Combine in a bowl with olive oil, salt, pepper, and optional black olives. Toss and set aside.
4. Prepare the pumpkin: Peel, remove seeds, and cut into thin slices.
5. Preheat the gas barbecue to high heat.
6. Rub the bison ribeye steak with a little olive oil.
7. Place the steak on the grill bone-side down. Cook for about 4 minutes to warm the bone.
8. Flip the steak onto one flesh side and cook for 2 minutes. Flip again to the other side and cook for another 2 minutes for rare to medium-rare.
9. During the last few minutes of cooking, add the pumpkin slices to the grill and cook until tender and nicely charred.
10. Remove the steak and let it rest on the bone for a few minutes. Serve the steak alongside the sautéed turnips, grilled pumpkin, and orange-fennel salad.