0.0 – 0 reviews • High Fiber
| Total: |
55 min |
| Prep: |
30 min |
| Cook: |
25 min |
| Yield: |
2 Salads |
| Total: |
55 min |
| Prep: |
30 min |
| Cook: |
25 min |
| Yield: |
2 Salads |
Ingredients
- 4 cups red cabbage, shredded – reserve½ marinade – add white and black sesame
- juice of ½ lime
- 1 teaspoon fish sauce
- 2 (8oz.) Bison Skirt Steaks, with all visible fat removed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic, granulated
- ¼ c olive oil
- ¼ c rice wine vinegar
- ¼ c lime juice
- 2 tablespoons lemon grass, minced
- 2 Serrano Chile peppers, minced with seeds
- 2 shallots, minced
- 1 bunch green onions, sliced
- ½ tablespoon fish sauce
- juice from 1½ limes
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
Instructions
- To Make the Salad:
- Combine cabbage, lime juice and fish sauce and toss well to coat.
- Place in refrigerator to keep cool while you are preparing the strip steaks.
- To Make Bison Skirt Steaks:
- Preheat grill to high for 5-10 minutes.
- Coat steaks with olive oil and season liberally with pepper and garlic on both sides.
- Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side.
- Let steaks rest for 10 minutes, slice thinly against the grain of the meat.
- To Make Dressing/Marinade:* (See Cook’s Note)
- Combine lemon grass, chilies, shallots, green onions, fish sauce, lime juice, cilantro and mint.
- Add thinly sliced bison. Toss to coat.
- Drain cabbage, place on platter and top with marinated bison steak.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
906 |
| Total Fat |
63 g |
| Saturated Fat |
16 g |
| Carbohydrates |
41 g |
| Dietary Fiber |
11 g |
| Sugar |
15 g |
| Protein |
52 g |
| Cholesterol |
146 mg |
| Sodium |
808 mg |
| Serving Size |
1 of 2 servings |
| Calories |
906 |
| Total Fat |
63 g |
| Saturated Fat |
16 g |
| Carbohydrates |
41 g |
| Dietary Fiber |
11 g |
| Sugar |
15 g |
| Protein |
52 g |
| Cholesterol |
146 mg |
| Sodium |
808 mg |
