This recipe for bison Thai salad bringstogether the flavors of the east with a healthy twist.
Recipe: Bison Thai Salad
1/2 a head of cabbage 1/4 cup red cabbage, shredded 2 tablespoons fish sauce 2 limes 2 bison New York strip steaks Black pepper Granulated garlic Salt 1 stalk lemongrass 1 serrano chili 1 bunch green onions, sliced 2 shallots, minced 1/4 cup of mint 1/4 cup cilantro
First, shred the cabbage and combine withthe shredded red cabbage to add some color.
Now add 1 tablespoon of the fish sauceand juice from half of the lime.
Toss to mix all the flavors and set asideto marinate.
Next, season the strip steaks with pepper,garlic, and salt-make sure to get both sides.
Place the steaks on a preheated grilland cook on each side for 3 minutes. When the steaks are done,let them rest for 8 to 10 minutes so that the juices redistribute.
Now, cut off the stem and root end ofthe lemongrass, remove the tough outer leaf and mince. Add theserrano chili, the green onions, and the shallots.
To the ingredients, add the other tablespoonof the fish sauce and the juice from one and a half limes.
Continue chopping to mix all the flavorsand then add the mint and cilantro and give it a rough chop.
Add this marinade to a bowl.
Thinly slice the bison steaks againstthe grain to make sure the meat stays moist and tender and addto the bowl. Toss to coat.
To plate this exotic dish, add the marinatingcabbage salad and top with the bison.
Makes 2 servings.
Recipe and video provided courtesy of SummerKitchen.tv.Photograph property of CooksRecipes.com.
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