Recipe courtesy of The Bison Council
Thai Grilled Bison Skirt Steak Salad
- Yield: 2 Salads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 906
- Total Fat
- 63
- Saturated Fat
- 16
- Carbohydrates
- 41
- Dietary Fiber
- 11
- Sugar
- 15
- Protein
- 52
- Cholesterol
- 146
- Sodium
- 808
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
Ingredients
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
Directions
- 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.
Cook’s Note
Marinade can be prepared up to one day ahead, or while the steaks are resting.