Recipe courtesy of The Bison Council

Thai Grilled Bison Skirt Steak Salad

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  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 2 Salads
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For salad: 

4 cups red cabbage, shredded - reserve½ marinade - add white and black sesame

juice of ½ lime 

1 teaspoon fish sauce

For Steaks:

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

For Dressing/Marinade:

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


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

Cook’s Note

Marinade can be prepared up to one day ahead, or while the steaks are resting.

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