Reverse Seared Deconstructed Bison Caesar Salad
Prep Time: 15 min | Cook Time: 20-30 min | Total Time: 35-45 min | Serves: 2
Reverse searing your bison steak isn't as hard as it might sound! Maddie and Kiki, Canada's Favourite Female Grillmasters, walk us through this easy and delicious grilling technique. Use this on any of our bison grilling steaks and you won't be disappointed!
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Directions
- Combine all ingredients for the dressing into a blender. Blend until smooth. Set aside.
- Set up your grill for indirect cooking – with a hot side, and a cool side. Adjust your dampers so that the temperature of your grill is hovering just above 200°F.
- Pat the steak with a paper towel to absorb moisture. Season on both sides with salt and pepper. Place the steak on the cool side of the grill, and shut the lid. Use a meat thermometer to check the internal temperature of the steak. If you like your steak medium rare, pull it off at rare (120°F) as it will continue to climb in temperature when you sear it. Don’t cook past medium.
- Once it reaches your desired internal temperature, throw it directly on the coals for a few seconds per side, until you get a nice, crusty brown exterior. Allow to rest before slicing against the grain.
- To assemble the salad, place romaine leaves on a wooden board, and top with remaining ingredients, finishing with the sliced bison steak. Drizzle some of the dressing on top.
Ingredients
For the Caesar Dressing:
½ cup (125ml) mayonnaise
2-3 anchovy fillets
2 cloves garlic
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) lemon juice
1 tbsp (15ml) capers
1 tsp (5ml) Worcestershire sauce
¼ cup (60ml) Parmesan cheese
Pepper to taste
1 8oz (226g) Noble Premium Bison Steak (Ribeye, Striploin or Top Sirloin)
1 head romaine lettuce, with the bottom cut off, washed and dried
¼ cup (60ml) Parmesan cheese, shredded
¼ of a baguette, thinly sliced and grilled
1 small shallot, finely sliced
Lemon wedges and capers, for garnish
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