Reverse-Marinated Chili Lime Bison Steak & Warm Pea & Asparagus Salad

Prep Time: 15 minutes |  Cook Time: 5-6 minutes |  Total Time: 20-21 minutes  | Serves: 2
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
A perfect spring salad – and a great recipe featuring our Bison Top Sirloin Steak! Can't find the Sirloin? No problem! You can easily grill our Striploin or RibEye! Rich in flavour yet lower in fat, our bison steaks are the perfect protein for this reverse marinade recipe. And since the meat goes in cooked, you can spoon over all those luscious juices before you tuck in to this nutritious and delicious salad!

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Preheat grill to high heat – about 450-500° F. Ensure you allow the grill to preheat for 10-12 minutes so your food will not stick to the grill.

To make the reverse marinade, whisk together all ingredients in a shallow bowl. Set aside.

For the Pea & Asparagus Salad

  • In a medium sized bowl, combine all ingredients for the salad, except the asparagus. Now we’re ready to grill!
  • Oil the steak and season with salt and pepper to taste. Over direct heat, place the asparagus and bison steak on the grill. Do not touch the steak, but use grill tongs to continuously move the asparagus around while the steak cooks. Flip the steak after 4-5 minutes.
  • Once the steak is flipped, remove the asparagus from the grill. Continue cooking the steak for another 1-2 minutes, or until your desired internal temperature is reached (130-135°F for medium rare, and we suggest not cooking past medium).
  • Remove from the grill – rest for 10 minutes before slicing and placing into the reverse marinade. Allow the meat to marinate until ready to serve.
  • Roughly chop the asparagus and add it the rest of the salad ingredients.
  • To serve, place some of the salad over a bed of your favourite rice/grain. Top it with some salad and thin slices of the bison. Drizzle with a little of the reverse marinade.

More Maddie and Kiki Recipes

Reverse-Marinated Chili Lime Bison Steak & Warm Pea & Asparagus Salad


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

For the Reverse Marinade

1 small red onion, thinly sliced
1/4 cup (60ml) lime juice
1/4 cup (60ml) olive oil
1 tsp (5ml) Dijon mustard
1 tsp (5ml) maple syrup
1 clove garlic, finely minced
1/4-1/2 tsp (1ml-2.5ml) red flakes, depending on your heat preference
Salt and pepper to taste

For the Pea & Asparagus Salad

1 bunch asparagus, with the ends trimmed off
1/4 cup (60ml) fresh peas
1/4 cup (60ml) feta cheese
1/4 cup (60ml) walnuts, chopped
2 tbsp (30ml) chopped fresh mint
1 tbsp (15ml) olive oil
1 tbsp (15ml) white balsamic vinegar
Salt and pepper to taste
Handful of arugula
For serving: amaranth, rice, or quinoa (optional)

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