This recipe for a Thai Grilled Bison Salad brings together the flavors of the east with a healthy twist.
Bison is a great source of iron and protein and has the lowest levels of saturated fat and cholesterol.
First, shred half a head of cabbage and combine with a 1/4 cup of shredded red cabbage to add some color. Now, add 1 tablespoon of fish sauce and the juice from half of lime. Toss and mix all the flavors and set aside to marinade.
Next, season the Bison New York Strip Steaks with pepper, garlic, and salt. Make sure they hit both sides. Place the steaks in the preheated grill and cook on each side for three minutes. It’s very important not to overcook bison because of its low fat content. To get the best flavor from bison, serve it medium to medium rare. When the steaks are done, let them rest for eight to 10 minutes so the juice is redistribute.
Now, for the marinade. Cut off the stem and root end of one stock of lemon grass. Remove the top outer leaf and mince. Add one Serrano chili, a bunch of green onion sliced, and two minced shallots.
To the ingredients, add 1 tablespoon of fish sauce and the juice from a 1-1/2 limes. And then at a 1/4 cup of mint and cilantro and give it a rough chop. Add this marinade to a bowl. Thinly slice the bison steaks against the grain to make sure the meat stay moist and tender. Add to the bowl and toss to coat.
To present this exotic dish, place the cabbage salad on a plate and top with the bison. Thai Grilled Bison Salad, healthy and exotic!
For more delicious recipes using bison, visit highplainsbison.com.
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