Hi I am Chef Forrest and I am going to show you how easy ethnic cooking can be with my grilled Thai Bison Steaks Salad. I am shredding up one half head of cabbage and then we are going to add some red cabbage; I like to do that for color. And then we want to get started in marinating. So, we are going to add a tablespoon of fish sauce, we are going to slice the lime and we are going to add the juice from one half of a lime and go ahead and squeeze it really well and then we are going ahead and give us a toss and then I have taken two Bison New York strip steaks. Foiled them overnight in a refrigerator; I put them on a pan to catch any dripping that occurred during the defrosting. Taken by the package, now the one in the front I have already trimmed and I am going to trim the one in the back or just going to take off a little bit outside fat and we are going to cut the tail off and we are going to add cracked black pepper and granulated garlic and sea salt to both sides. You can see that I got my grill pan on the stove and I have preheated it. So that is good and hot and we are going head it put down there you could hear the sizzle there. Okay the steaks had been cooking for about three to four minutes and you can really smell that flavor cross and I can see on the edge that they are ready to flip so I going to turn them over. Oh! Look at that. That is really beautiful. I am going to flip them over. I am going to let them cook for about another three minutes and then I am going to pull them off and let them rest. And now we are going to work on my favorite part which is the marinate and this is where all the flavor is. We got some really wonderful ingredients and I am going to show you here, this is a lemon grass and I am going to cut the stem end and the flowering end and then you want to remove the outer core because it is kind of tough and we are going to just slice this really thin and our recipe calls for a quarter cup of lemon grass.
Now, when I get to fatter part, I am actually going to cut it in half so that our pieces stay small. That way we get little burst of flavor instead of a great big piece of lemon grass in our mouth. And then to this, we are going to add our Serrano peppers and some people like to see those, I like to leave the seeds in. It is more true to how these were made in Thailand and it also give you some burst of flavors from the seeds. Okay. And now, we are going to had two bunches of green onions and we are just going to go ahead and cut those up also so as some fairly thin. And now we are going to add our shallots and we want to cut those very thinly also and now I am going to add some wet ingredients to help this aromatics stick to the board and stay off my knife and help me just chop things up finer. So, we are going to add a tablespoon of fish sauce, we are going to add the juice from the other half of that lime and then we are going to add another whole lime all that juice right in the middle of the cutting board. It is really quite nice. Now, we are going to add a quarter cup of fresh mint; put that right in the center and just kind of rough chop that. And then flip it over and, kind of, mix in the lime juice with the other ingredients.
We are actually making the marinade right on the cutting board. And now, we are going to add quarter cup of fresh cilantro. Just tear that off, put right in the center of the cutting board and just chop it and then mix it in with all of our ingredients in that fresh lime juice and the fish sauce. We got a little glass mixing bowl. We are going to lift this off the cutting board. Scrape in all the ingredients.
Okay, now our steaks have rested and we are going to cut to them. You want to cut this against the grain and very thinly. And you can, kind of, see I am just, kind of, doing it on a bias too. I make sure that when you eat this, it is nice and tender and juicy and flavorful; will be something that you enjoy. So, we are going to pick this meat up and we are just going to put these all in the marinade. And then we are going to toss it to coat and there we go. We got it all mixed up and now we are going to assemble our plate. And then we are going to add the grilled bison steak with the marinade on it all those wonderful flavors. My Thai Grilled Bison Salad; a little outside the box but with a lot of flavor. Mmm, that is really good.
To find out more about this helpful recipe visit highplainsbison.com
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