Bison Steak on Beet and Orange Couscous Salad

Prep Time: 20 minutes |  Cook Time: 1 hour (for the beets), 7-10 minutes for the steak  |  Total Time: 1 hour 30 minutes  | Serves: 2
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
This bright and citrusy bison steak salad is the perfect accompaniment for a beautifully grilled bison steak. Cara Cara oranges have a bright pink flesh, and both the oranges and beets have a sweeter flavour than other varieties. You can make the salad ahead of time, and keep it refrigerated until you’re ready to eat. Then all you have to do is grill the steak and dinner is on the table in minutes!

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  • Preheat oven (or grill) to 400°F. Lightly oil beets and wrap them in tin foil. Roast them for about an hour, until they’re fork tender. Once cooled, peel the skins and chop them into small cubes.In a large bowl, add them to the remaining salad ingredients.
  • Whisk together the ingredients for the dressing, and drizzle over salad. Toss thoroughly to combine. Set aside.
  • Lightly oil the steak, and season with salt and pepper to taste. With the grill preheated to 400°F, grill the steaks over direct heat for 4-5 minutes. Flip and grill for an additional 3-5 minutes for medium-rare (an internal temperature of 135°F), or 7 minutes for medium (140°F). For best accuracy, use an instant read thermometer to probe the steak.
  • Transfer to a cutting board or platter, tent loosely with foil and let rest for 5 minutes, before slicing.
  • Serve sliced steak either over top or beside the salad on a plate, garnish with more chives and chopped pistachios.

Recipes for More Salads:

Bison Steak on Beet and Orange Couscous Salad


1 tsp (5ml) avocado oil
226g (8oz) Top Sirloin Noble Premium Bison Steak
Salt and pepper to taste

For the Dressing:

1 small shallot, finely minced
2 cloves garlic, finely minced
2 tbsp (30ml) lemon juice
2 tbsp (30ml) olive oil
1 tbsp (30ml) Dijon mustard
1 tbsp (15ml) Cara Cara Orange Zest
1 tbsp (15ml) Cara Cara Orange Juice
1 tbsp (15ml) maple syrup
Salt and pepper to taste

For the Couscous Salad:

2 small yellow beets, scrubbed
2 cups (500ml) cooked couscous (cooled)
1 Cara Cara orange, peeled and cut into small pieces
1/4 cup (60ml) fresh chives, chopped
1/4 cup (60ml) fresh parsley, chopped
Garnish: chopped pistachios



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