Post Updated 11/11/2019
This bison steak salad is a leaner, healthier and tastier version of your traditional flank or ribeye steak salad. Ready in less than 15 minutes.
My grandfather was a hunter. I rarely ever saw him eat meat or fish that he didn’t kill or catch. As a matter of fact I think those were the only times he actually ate meat. Otherwise it was onions, cucumbers, tomatoes, and greens. In his own way he was showing me the way to eating clean meals free from hormones and antibiotics. He wasn’t shooting buffalo, but there was a lot of venison.
Bison Steak Salad Recipe Ingredients
The salad ingredients are pretty simple as this is your basic steak salad recipe minus things like olives and peperoncini peppers. The dressing is even more basic – just lemon juice, olive oil, salt and pepper. This is all by design as you want the bison to star so all the other ingredients are complimentary.
Bison sirloin steak
Fresh bagged baby kale
Goat cheese crumbles
Fresh lemon juiced
How To Make Bison Steak Salad
There are no real directions for making this salad, as it’s really just an assembling project. For those of you who don’t prefer free flowing with recipes here are a few loose directions.
- Blister the cherry tomatoes first over medium-high heat briefly (2-3 minutes). Remove and set aside.
- Cook the steak over high heat for about 3 minutes per side then let the steak rest 5-10 minutes. While steak is resting, make the vinaigrette by mixing all the ingredients in a mixing bowl.
- Toss the kale and onions with the vinaigrette. Top the greens with sliced steak, avocado, and cherry tomatoes.
Expert Tips for Cooking Bison
- Because bison is so tender, you literally have to be careful to avoid overcooking it. Expect bison to cook about a third faster than beef equivalent.
- I don’t recommend cooking beyond medium and actually prefer medium-rare to enjoy optimal moisture and flavor.
- I’ve heard many prefer a low and slow approach to cooking bison steak, but I’m more of the high heat, pan-sear mindset.
- To cook, pat the steak dry with a paper towel. Season the steak liberally with kosher salt and freshly ground black pepper.
- Make sure the steak has rested enough to reach room temperature. Heat skillet on high and add oil. Fry the steak on each side for roughly 3 minutes each side
- Remove the steak from the pan, set aside, and let rest 5-10 minutes.
Health Benefits of Eating Bison
Pops instilled in me that provider mentality and blessed me with a spirit of openness. I quickly moved squirrels off my food chain after that fateful day given it’s too close to the rodent family for me, but meat like bison steak is fair game! Besides its proximity to beef it has a great taste profile and many greater health benefits, as its much leaner and lower in both cholesterol and saturated fat. Translation – it’s easier on the heart and arteries.
What does bison steak taste like?
Surprisingly, bison is not gamey like most wild meats. It’s similar in taste to beef, but a bit more muted or less pronounced. Bison is slightly sweet relative to beef and much more tender.
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- 8 oz bison sirloin steak
- 4 cups fresh bagged baby kale
- Half an avocado (cut into slices)
- 1/4 cup Red Onion (thinly sliced)
- 1 tablespoon goat cheese crumbles
- 1/4 cup cherry tomatoes (halved)
- 1 medium lemon (juiced)
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
Heat skillet on medium high heat. Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Stir them briefly, turn off the heat, and let them sit 2 minutes more. Remove from pan
Let steak come to room temperature and pat dry with a paper towel. Season both sides of the steak with salt and pepper.
- Heat skillet on high and add oil. Pan fry the steak for 2.5-3 minutes per side.
- Remove steak from pan and let rest for 10 minutes.
Make the vinaigrette by mixing lemon juice, olive oil, salt and pepper in a bowl.
- Toss the kale and red onions with the vinaigrette in a large bowl. Serve the salad in serving bowls and add sliced steak, avocado slices, and cherry tomatoes. Top with goat cheese crumbles.