210
min
Mains

Grilled Bison Rump Steak with Asian Salad

Recipe courtesy of: Canadian Bison Association

6 servings
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Ingredients

  • 2 bison rump steaks (washed and cut)
  • 500 ml Asian marinade
  • 1 small kale, finely shredded
  • 1 small Chinese cabbage, finely shredded
  • 2 bunches spring onions, sliced diagonally
  • 2 carrots, grated
  • 50 ml sesame oil
  • 125 ml soy sauce
  • 1 tbsp grated ginger
  • 1 tbsp rice vinegar
  • chilli
  • 1 bunch coriander, chopped
  • 2 tablespoons roasted peanuts, roughly chopped

Preparation

  1. Place the flank steaks in the Asian marinade and let them steep for about 2 - 4 hours, turning twice.
  2. For the salad, mix kale, Chinese cabbage, spring onions, and carrots.
  3. For the dressing, combine sesame oil, soy sauce, ginger, rice vinegar and some chilli in a bowl and mix well.
  4. Preheat the grill to high heat. Brush the grill rack with a little oil. Remove the meat from the marinade and let it drain thoroughly. Then fry on the grill for about 2 - 3 minutes on each side and then let it cool for 5 minutes.
  5. Pour the dressing over the salad and mix thoroughly. Arrange the salad on plates, cut the steaks into slices against the fiber and serve on the salad. Sprinkle with chopped cilantro and peanuts.

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