Ingredients

1-2 pounds TenderBison top sirloin steaks

Dressing & Marinade:

  • ¼ cup balsamic vinegar
  • ⅓ cup canola oil
  • 2 tsp chili oil
  • ½ tsp Worcestershire sauce
  • 1 clove garlic
  • 1 tbsp sundried tomatoes, finely diced
  • ½ tsp fresh lemon juice

Salad Greens & Garnishes:

  • Butter lettuce leaves, washed & dried
  • Assorted baby greens, washed & dried
  • Assorted vegetable slices (sliced tomatoes, radishes, peppers, onions)
  • 2 tbsp toasted sesame seeds
  • 1 tbsp cilantro, coarsely chopped

The more flavorful way to mix things up.

  1. If steaks are not portioned, cut into 4-5 oz pieces. Pound bison steaks between plastic sheets to a ¼ inch thickness.
  2. Whisk together the vinegar, oils and seasonings for the marinade and dressing.
  3. Spoon ½ of the mixture over the cut bison steaks and refrigerate for 2 hours.
  4. Place butter lettuce and assorted greens on a serving plate and surround with cut vegetable garnishes.
  5. Drain the marinade off the bison steaks and discard.
  6. Quickly pan-fry the bison steaks in a small amount of canola oil to rare or medium-rare. Slice into thin strips and place atop salad greens.
  7. Drizzle with reserved dressing and garnish with toasted sesame seeds and cilantro.