BISON STEAK SALAD
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
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.
THAI GRILLED BISON SKIRT STEAK SALAD
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 SIRLOIN STEAK AND VEGETABLE KABOBS WITH COUSCOUS SALAD
Steps:
- Preheat grill on high for 5-10 minutes.
- Thaw and cut bison sirloin steaks into 1 inch pieces, place in bowl and set aside.
- In large bowl combine olive oil, vinegar, garlic, black pepper, oregano, basil, thyme and seal salt to make marinade. Add vegetables to marinade and toss to coat. Assemble vegetable skewers, alternating vegetables. Continue until all vegetables are gone.
- Add bison sirloin to remaining marinade left over in the mixing bowl and toss to coat. Assemble bison skewers with remaining skewers.
- Place vegetable skewers on the well-heated grill 2-3 minutes before adding the bison skewers, they will take longer to cook.
- Turn vegetable skewers over once and then add bison skewers to the grill. Cook for about 3-4 minutes, turn bison skewers and cook an additional 3-4 minutes or until done (8-11 minutes total cooking time).
- Preheat oven to 400°F.
- Toss butternut squash with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast in preheated oven for 20 minutes on a sheet pan.
- Turn squash over, add tomatoes. Continue to roast until soft and golden brown, about 20 minutes more.
- Combine prepared couscous and remaining ingredients in mixing bowl and toss. Chill for 4 hours and serve.
BISON STEAK AND BROCCOLI SALAD (WW 5 POINTSPLUS)
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
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
PANZANELLA SALAD WITH BISON FLANK STEAK
Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 48m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
- Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
- For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
- Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.
Nutrition Facts : Calories 304 calories, Carbohydrate 16.8 g, Cholesterol 54.4 mg, Fat 17.2 g, Fiber 1.7 g, Protein 20.3 g, SaturatedFat 5 g, Sodium 571.6 mg, Sugar 3.7 g
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