Chunky Bison Steak Salad
Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 35-40 minutes | Serves: 2
- Add water and buckwheat to a saucepan over medium heat, and bring to boil. Once the water comes to a boil, reduce the heat to simmer. Cover with a lid and continue cooking for 15-20 minutes or until the buckwheat becomes tender and has expanded. Once cooked set aside.
- Cut the bison steak across the grain into strips. Season with paprika, cumin, rosemary, and garlic.
- Heat olive oil in a non-stick fry pan over medium temperature and cook the bison strips for two minutes on each side or until cooked to medium-rare (do not cook past medium). Transfer to a plate and season with pepper.
- Combine the lettuce, onion, cherry tomatoes, cucumber and feta in a bowl. Add the bison strips and buckwheat to the salad.
Per 581g Serving: Calories 775 Protein 78.8g Fat (total) 36.2g Fat (saturated) 14.2g Carbohydrate 33.8g Sugar 7.1g Sodium 690mg
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1 cup (250ml) water
2 oz (55g) buckwheat (uncooked)
2 x 226g Noble Premium Bison Grilling Steaks*
1 tsp (5 ml) paprika
1 tsp (5 ml) cumin
1 tsp (5ml) dried rosemary
1 garlic clove (crushed)
1 tsp (5ml) extra virgin olive oil
5.3 oz (150g) lettuce (chopped)
3.5 oz (100g) cherry tomatoes (sliced in half)
2.8 oz (80g) red onion (chopped)
5.6 oz (160g) cucumber (chopped)
3.2 oz (90g) feta cheese (cubed)
4 tsp (20ml) extra virgin olive oil
4 tbsp (60ml) brown balsamic vinegar
1.5 tbsp (25g) whole grain mustard