Thai Grilled Bison Skirt Steak Salad

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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