Bison Salad Food

THAI GRILLED BISON SKIRT STEAK SALAD

Thai Grilled Bison Skirt Steak Salad image

Provided by Food Network

Time 55m

Yield 2 Salads

Number Of Ingredients 18

Ingredients

4 cups red cabbage, shredded - reserve½ marinade - add white and black sesame
juice of ½ lime
1 teaspoon fish sauce
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
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

Steps:

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.

BISON STEAK SALAD

Bison Steak Salad image

We raise buffalo on our ranch, so I cook plenty of buffalo steak as well as other cuts. During the warmer months, this cool salad is a refreshing change of pace from the heavier meals I feed my crew other times of the year. The meat is tender, and the dressing is mouthwatering.-Burt Guenin, Chappell, Nebraska

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
Dash Worcestershire sauce
1/2 cup crumbled blue cheese
2 bison sirloin or beef ribeye steaks (about 8 ounces each)
6 cups torn salad greens
1 medium tomato, thinly sliced
1 small carrot, thinly sliced
1/2 cup thinly sliced onion
1/4 cup sliced pimiento-stuffed olives

Steps:

In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate. , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice meat. , On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.

Nutrition Facts : Calories 395 calories, Fat 34g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 766mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

BISON SALAD

BISON SALAD image

Categories Game Pork Roast Low Carb

Yield 1 serving

Number Of Ingredients 10

Ingredients

4 oz bison steak, roasted medium rare (or as preferred) and sliced thin strips
1/2 yam, baked and diced
5 oz baby field greens
1 teaspoon thyme
6 grape tomatoes, sliced in half
2 oz cucumber, sliced thin
.25c corn kernels
.5T Olive oil
Splash balsamic vinegar
Coarse salt (to taste)

Steps:

Mix all ingredients. Enjoy!

BISON STEAK AND BROCCOLI SALAD (WW 5 POINTSPLUS)

Bison Steak and Broccoli Salad (Ww 5 Pointsplus) image

This is based on a recipe from John La Puma, M.D.'s cookbook, ChefMD's Big Book of Culinary Medicine. This is 5 PointsPlus (Weight Watchers) per serving. You may substitute a well-trimmed, grass-fed boneless beef top sirloin steak may replace the bison. Tip: Bison may be found at Whole Foods or Trader Joe's grocery stores, on the Web at WildIdeaBuffalo.com and RockyMountainBuffalo.com, or special-ordered from better supermarkets. Interesting info from a sidebar in the cookbook and which I also heard on a Dr. Oz episode: "Researchers at Johns Hopkins School of Medicine found that one serving of BroccoSprouts provides as much cancer-fighting sulforaphane as one and a quarter pounds of adult broccoli. So if you want to fight free radicals, try adding BroccoSprouts. One ounce contains 4 % of the recommended daily value of dietary fiber, 15 % of the recommended amount of vitamin C, and 2 % of the recommended intake of calcium." Nutritional analysis per serving: total fat 6.7 g, fat calories 60.7, cholesterol 61.0 mg, saturated fat 2.1 g, polyunsaturated fat .4 g, monounsaturated fat 1.6 g, fiber 3.0 g, carbohydrates 11.5 g, sugar 7.3 g, protein 24.0 g, sodium 709.0 mg, calcium 68.8 mg, magnesium 50.9 mg, zinc 4.2 mg, selenium 30.3 mcg, and potassium 719.2 mg; 202 calories per serving, 30% from fat.

Provided by mersaydees

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup bottled teriyaki sauce, such as Soy Vay brand
2 teaspoons dark sesame oil
2 teaspoons fresh ginger, peeled, finely grated
1 lb organic boneless bison sirloin steak, thawed if frozen and well-trimmed
2 cups broccoli florets
1 tablespoon rice vinegar or 1 tablespoon sherry wine vinegar
6 cups packed mesclun (organic preferred) or 6 cups packed mixed baby lettuces and spring greens (organic preferred)
1 cup broccoli sprouts

Steps:

In large bowl combine the teriyaki sauce, sesame oil, and ginger. Coat both sides of the steak with 2 tablespoons of the mixture; let stand 5 minutes. Meanwhile, place the broccoli in a microwave-safe bowl. Cover with waxed paper; cook on high power for 2 to 3 minutes or until crisp-tender. Add to bowl containing teriyaki mixture and toss to coat; set aside.
Grill the steak over medium-hot coals or over medium-high heat on a gas grill or broil in the oven for 3 to 4 minutes per side for rare depending on the thickness of steak (overcooking the steak will result in tough meat). Transfer cooked steak to a carving board; allow it to rest 5 minutes.
Add vinegar to the broccoli mixture and toss. Toss in the salad greens and transfer to four serving plates.
Carve the steak crosswise into thin slices and arrange over the salads. Top with the broccoli sprouts.

Nutrition Facts : Calories 279.9, Fat 16.8, SaturatedFat 6.2, Cholesterol 85, Sodium 987.7, Carbohydrate 5.8, Sugar 3.4, Protein 25.5

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