THAI GRILLED BISON SKIRT STEAK SALAD

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Thai Grilled Bison Skirt Steak Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 Salads

Number Of Ingredients 18

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.

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