Grilled Bison Steak on Spring Greens

Prep Time: 15 minutes |  Cook Time: 7-10 minutes |  Total Time: 22-25 minutes  | Serves: 2-3
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Spring into summer with this gorgeous and healthy bison steak salad! You can use our Bison Top Sirloin, Bison Ribeye or Bison Striploin for this easy recipe, available at retail right across Canada. Want some tips on grilling your bison steak? Start with a room temp steak, don't cook past medium, let it rest for 5 minutes, and slice against the grain.

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  • Whisk together all the ingredients for the dressing, and set aside. Preheat grill to medium high heat – about 400°F. Allow the grill grates to preheat for about 10 minutes.
  • Drizzle the avocado oil on the steak, and season on both sides with salt and pepper to taste. Grill over direct heat for 4-5 minutes, flip and grill for another 3-5 minutes for medium rare (an internal temperature of 135°F/57°C). Make sure to use an instant read thermometer for accuracy. Transfer the steak to a cutting board or plate, and allow to rest for 5 minutes.
  • Meanwhile, divide the lettuce between two to three plates. Divide the remaining ingredients between all two to three plates (the asparagus, peas, chives, feta, micro greens and eggs).
  • Once the steak has rested, slice thinly across the grain. Divide the steak among the two to three salads, and drizzle on some of the dressing. Serve immediately.

Recipes for More Salads:

Grilled Bison Steak on Spring Greens


226g (8oz) Noble Premium Bison Striploin steak
1 tbsp (15ml) avocado oil
Salt and pepper to taste
113g baby romaine or baby leafy green lettuce
1 bunch asparagus, washed and cut into 1 inch pieces and blanched
1 cup (240ml) peas, blanched
1/2 cup (120ml) chopped chives
1/2 cup (120ml) feta cheese, crumbled
1/4 cup (60ml) micro greens
4 eggs, boiled to your preferred level of doneness and sliced in half

For the Dressing:

1 tsp (5ml) lemon zest
1/4 cup (60ml) lemon juice
1/4 cup (60ml) olive oil
2 tbsp (30ml) white wine vinegar
2 tbsp (30ml) whole grain Dijon mustard
2 tbsp (30ml) maple syrup
1 small shallot, finely minced
2 cloves garlic, finely minced
2 tbsp (30ml) fresh dill, finely chopped
Salt and pepper to taste



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