home Blog Menus Buy the DVD About Us take our survey! subscribe
Visit HolidayKitchen.TV
Beverages Sauces Soups Appetizers Side Dishes Main Courses Desserts
Video Recipes
All American Cheese Burger
BBQ Chicken
BBQ Ribs
Beer Can Chicken
Carribean Grilled Shrimp
Cedar Planked Salmon
Cuban Pork and Plantains
Fish Taco
Jamaican Jerk Chicken
Korean Kalbi
Mediterranean Tuna Salad
Pan Fried Whole Trout
Quinoa Tabbouleh-Stuffed Peppers
Red Snapper with Creamy Dijon Sauce
Spiced Lamb Kebabs
Tuscan T-Bone
Whole Grilled Sea Bass

More Videos
How to Grill With Charcoal  
How to Cook and Eat a Lobster  

  Bison Thai Salad

Cooking Instructions

First, shred the cabbage and combine with the shredded red cabbage to add some color.

2. Now add 1 tbsp of the fish sauce and juice from half of the lime.

3. Toss to mix all the flavors and set aside to marinate.

4. Next, season the strip steaks with pepper, garlic, and salt-make sure to get both sides.

5. Place the steaks on a preheated grill and cook on each side for 3 minutes. When the steaks are done, let them rest for 8 to 10 minutes so that the juices redistribute.

6. Now, cut off the stem and root end of the lemongrass, remove the tough outer leaf and mince. Add the serrano chili, the green onions, and the shallots.

7. To the ingredients, add the other tablespoon of the fish sauce and the juice from one and a half limes.

8. Continue chopping to mix all the flavors and then add the mint and cilantro and give it a rough chop.

9. Add this marinade to a bowl.

10. Thinly slice the bison steaks against the grain to make sure the meat stays moist and tender and add to the bowl. Toss to coat.

11. To plate this exotic dish, add the marinating cabbage salad and top with the bison.

½ a head of cabbage
¼ cup red cabbage, shredded
2 tbsp fish sauce
2 limes
2 bison ny strip steaks
black pepper
granulated garlic
1 stalk of lemongrass
1 serrano chili
1 bunch of green onions, sliced
2 shallots, minced
¼ cup of mint
¼ cup cilantro

Chefs Catalogue
home l cookbook l buy the DVD l about us l contact us l subscribe