Bison Salad Recipes

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THAI GRILLED BISON SKIRT STEAK SALAD



Thai Grilled Bison Skirt Steak Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 Salads

Number Of Ingredients 18

4 cups red cabbage, shredded - reserve½ marinade - add white and black sesame
juice of ½ lime
1 teaspoon fish sauce
2 (8oz.) Bison Skirt Steaks, with all visible fat removed
1 tablespoon extra-virgin olive oil
1 teaspoon cracked black pepper
1 teaspoon garlic, granulated
¼ c olive oil
¼ c rice wine vinegar
¼ c lime juice
2 tablespoons lemon grass, minced
2 Serrano Chile peppers, minced with seeds
2 shallots, minced
1 bunch green onions, sliced
½ tablespoon fish sauce
juice from 1½ limes
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped

Steps:

  • To Make the Salad:
  • Combine cabbage, lime juice and fish sauce and toss well to coat.
  • Place in refrigerator to keep cool while you are preparing the strip steaks.
  • To Make Bison Skirt Steaks:
  • Preheat grill to high for 5-10 minutes.
  • Coat steaks with olive oil and season liberally with pepper and garlic on both sides.
  • Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side.
  • Let steaks rest for 10 minutes, slice thinly against the grain of the meat.
  • To Make Dressing/Marinade:* (See Cook's Note)
  • Combine lemon grass, chilies, shallots, green onions, fish sauce, lime juice, cilantro and mint.
  • Add thinly sliced bison. Toss to coat.
  • Drain cabbage, place on platter and top with marinated bison steak.

BISON STEAK SALAD



Bison Steak Salad image

We raise buffalo on our ranch, so I cook plenty of buffalo steak as well as other cuts. During the warmer months, this cool salad is a refreshing change of pace from the heavier meals I feed my crew other times of the year. The meat is tender, and the dressing is mouthwatering.-Burt Guenin, Chappell, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
Dash Worcestershire sauce
1/2 cup crumbled blue cheese
2 bison sirloin or beef ribeye steaks (about 8 ounces each)
6 cups torn salad greens
1 medium tomato, thinly sliced
1 small carrot, thinly sliced
1/2 cup thinly sliced onion
1/4 cup sliced pimiento-stuffed olives

Steps:

  • In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate. , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice meat. , On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.

Nutrition Facts : Calories 395 calories, Fat 34g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 766mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

BISON SALAD



BISON SALAD image

Categories     Game     Pork     Roast     Low Carb

Yield 1 serving

Number Of Ingredients 10

4 oz bison steak, roasted medium rare (or as preferred) and sliced thin strips
1/2 yam, baked and diced
5 oz baby field greens
1 teaspoon thyme
6 grape tomatoes, sliced in half
2 oz cucumber, sliced thin
.25c corn kernels
.5T Olive oil
Splash balsamic vinegar
Coarse salt (to taste)

Steps:

  • Mix all ingredients. Enjoy!

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