Bison Steak Salad Recipes

THAI GRILLED BISON SKIRT STEAK SALAD

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.

PANZANELLA SALAD WITH BISON FLANK STEAK

Steps:

• Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
• Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
• For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
• Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.

BISON STEAK SALAD

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.

BISON STEAK AND BROCCOLI SALAD (WW 5 POINTSPLUS)

Steps:

• In large bowl combine the teriyaki sauce, sesame oil, and ginger. Coat both sides of the steak with 2 tablespoons of the mixture; let stand 5 minutes. Meanwhile, place the broccoli in a microwave-safe bowl. Cover with waxed paper; cook on high power for 2 to 3 minutes or until crisp-tender. Add to bowl containing teriyaki mixture and toss to coat; set aside.
• Grill the steak over medium-hot coals or over medium-high heat on a gas grill or broil in the oven for 3 to 4 minutes per side for rare depending on the thickness of steak (overcooking the steak will result in tough meat). Transfer cooked steak to a carving board; allow it to rest 5 minutes.
• Add vinegar to the broccoli mixture and toss. Toss in the salad greens and transfer to four serving plates.
• Carve the steak crosswise into thin slices and arrange over the salads. Top with the broccoli sprouts.