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A salad becomes satisfying high protein meal when topped with bison skirt steak. Flavour notes of lemon grass, chili and lime turn it into something special.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Serves: 2

Nutritional information

  • Calories:
  • Fat:
  • Protein:


  • 2 (8oz.) bison skirt steaks, with all visible fat removed
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. cracked black pepper
  • 1 tsp. garlic, granulated
  • 4 cups red cabbage, shredded
  • Juice of ½ lime for salad
  • 1 tsp. fish sauce for salad
  • 2 tbsp. lemon grass, minced
  • 2 Serrano Chile peppers, minced with seeds
  • 2 shallots, minced
  • 1 bunch green onions, sliced
  • ½ tbsp. fish sauce for marinade
  • Juice from 1½ limes for marinade
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped


For Salad

Combine cabbage, lime juice and fish sauce and toss well to coat.

  1. Place in refrigerator to keep cool while you are preparing the strip steaks.

For Steak

  1. Preheat grill to high for 5-10 minutes.
  2. oat steaks with olive oil and season liberally with pepper and garlic on both sides.
  3. Cook over a charcoal or gas grill for 5 minutes on first side, and 3 minutes on second side.
  4. Let steaks rest for 10 minutes, then slice thinly against the grain of the meat.

For Marinade

  1. Combine lemongrass, chilies, shallots, green onions, fish sauce, lime juice, cilantro and mint.
  2. Add thinly sliced bison. Toss to coat.
  3. Drain cabbage, place on platter, and top with marinated bison steak.
  4. Note: Marinade can be prepared up to one day ahead, or while the steaks are resting.