Strawberry Rhubarb Bison Steak Salad

Prep Time: 15 minutes |  Cook Time: 10-12 minutes |  Total Time: 25-27 minutes  | Serves: 2
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Juicy bison steak with sweet luscious strawberries and tart grilled rhubarb vinaigrette is the perfect bison steak salad for summer grilling! This irresistible combination works so well! When strawberries and rhubarb are in season, make this salad your go-to summer favourite!

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  • Drizzle the avocado oil on the steak, and sprinkle with fresh thyme, garlic, balsamic vinegar and season with salt and pepper.
  • Preheat grill to medium high heat, approx 400°F. Grill the steak for 5-6 minutes on each side, remove from the grill, and allow to rest for 10 minutes before slicing.
  • Grill the rhubarb at the same time as the steak, for the same amount of time, flipping halfway.
  • While the steak is resting, add all the ingredients for the dressing to a blender, and blend until completely smooth. Combine the red onions with the red wine vinegar in a bowl. Stir and set aside to allow them to pickle.
  • To serve: Carve the steak across the grain in thin slices. Divide the spinach, strawberries, feta, onions and pecans among two plates or shallow bowls. Top with the steak, and drizzle over the dressing. Serve immediately.
  • Pro Tip: This dressing keeps well in the fridge for up to a week, and just keeps getting better!

Recipes for More Salads:

Strawberry Rhubarb Bison Steak Salad


226g (8oz) Noble Premium Bison Striploin Steak
1/2 tbsp (7.5 ml) avocado oil
1 clove garlic, minced
2 tbsp (30ml) fresh thyme
1 tsp (5ml) balsamic vinegar
Salt and pepper to taste
4 cups (960ml) baby spinach
1 cup (240ml) fresh strawberries, thinly sliced
1/4 cup (60ml) red onion, finely sliced
2 tbsp (30ml) red wine vinegar
1/2 cup (120ml) feta cheese, crumbled
1/2 cup (120ml) pecans

For the Vinaigrette:

2-4 stalks fresh rhubarb (depending on how thick they are)
1/4 cup (60ml) maple syrup
1/4 cup (60ml) white wine vinegar
2 tbsp (30ml) Dijon mustard
1/2 cup (120ml) olive oil
Salt and pepper to taste



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