Grilled Bison & Brussels Sprouts Caesar Salad

Prep Time: 20 minutes |  Cook Time: 3-4 minutes per side (plus overnight marinating) |  Total Time: 23-24 minutes (plus overnight marinating)  | Serves: 2-4
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Bison steak salad with Brussels sprouts makes the perfect meal! This salad has all kinds of textures, temperatures and components. Crunchy Brussels sprouts and croutons, creamy dressing, cold, zingy pickled onions, and warm juicy bison steak – YUM! Together they make this salad an ultimate satisfying lunch or dinner that’ll keep you full for hours!

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  • Using a fork, prick the bison steak on both sides. Add remaining ingredients for the marinade, and toss to thoroughly combine. Place into a plastic bag or covered container and refrigerate overnight. The next day, remove from the marinade, and use a paper towel to remove excess marinade. Season with salt to taste. Preheat grill to medium-high heat (400-450°F). Grill the steak for 3-4 minutes for medium rare doneness. Allow to rest for 10 minutes, while you prepare the rest of the salad.
  • Trim the Brussels sprouts and cut them in half. Put the cut side down on the cutting board, and slice them into thin slices. Add the Brussels sprouts to a large bowl with the croutons, pickled red onion, and capers.
  • In a high speed blender, add all of the ingredients for the dressing, except the olive oil. Blend on high speed for 30 seconds before slowly drizzling in the olive oil through the top.
  • Carve the steak in thin slices and place on top of the salad. Serve immediately.

Recipes for Entertaining

Grilled Bison & Brussels Sprouts Caesar Salad


For the Marinade:

226g (8oz) Inside Round Noble Premium Bison Steak
1 tbsp (15ml) avocado oil
Zest and juice of one lemon
1/2 tsp (2.5ml) oregano
Pinch of red chiles
Black pepper to taste

For the Dressing:

2 egg yolks
3 anchovy fillets, finely minced
Juice of one lemon
1 clove garlic
1 tsp (5ml) Dijon mustard
1/4 cup (59ml) grated Parmesan
1/4 cup (59ml) olive oil

For the Salad:

12-14 Brussels sprouts
1 cup (237ml) croutons
1/4 cup (59ml) Pickled red onion
2 tbsp (30ml) Pickled capers



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