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MARINATED PRAIRIE BISON SALAD




Source of Recipe


Calgary Sun


List of Ingredients




1 1/4 lb. inside round, sirloin tip or top sirloin butt steaks (4 to 5 oz. each)

Dressing and marinade:

1/4 cup balsamic vinegar

1/3 cup canola oil

2 tsp. chili oil

1/2 tsp. Worcestershire sauce

1 clove garlic, finely minced

1 Tbsp. sun-dried tomatoes, finely diced

1/2 tsp. fresh lemon juice

Salad greens and garnishes:

12 leaves butter lettuce leaves

Meslun mix

Assorted vegetables for garnish including sliced tomato, radishes, peppers, onion slices, etc.

2 Tbsp. toasted sesame seeds

1 Tbsp. cilantro, coarsely chopped

Recipe



If steaks are not portion-sized, cut into 4- to 5-oz. size. Pound steaks between plastic sheets to a thickness of 1/4-in.

Whisk together the vinegar, oils and seasonings for the marinade and dressing.

Spoon half of the mixture over the cut steaks and refrigerate for two hours.

Place butter lettuce and assorted greens on serving plate and surround with cut vegetable garnishes.

Drain and discard the marinade off the steaks.

Quickly pan-fry the steaks in a small amount of canola oil to rare or medium rare. Slice into thin strips and place atop greens.

Drizzle the reserved dressing and garnish with toasted sesame seeds and cilantro.

-- Recipe courtesy: Alberta Bison Association