Grilled Bison with Bean Sprout Salad

Instructions

1. 1

   Preheat your grill to high heat. Pat the bison steaks dry with paper towels and season both sides generously with sea salt and black pepper about 10 minutes before grilling.

   Tip: Drying the meat helps it develop a better crust on the grill.

2. 2

   In a small bowl, whisk together olive oil, rice vinegar, soy sauce, minced garlic, and grated ginger to create a dressing. Set aside.

3. 3

   Combine the bean sprouts, sliced cucumber, and red onion in a large bowl. Toss gently with half of the prepared dressing and let sit for a few minutes while you grill the meat.

   Tip: Don't overdress the sprouts or they'll become too soft.

4. 4

   Place the bison steaks on the hot grill and cook for 3 to 4 minutes on the first side without moving them, then flip and cook for another 3 to 4 minutes for medium rare. Bison is very lean so avoid overcooking.

   Tip: Bison cooks faster than beef because it has less fat, so watch the time carefully.

5. 5

   Remove the steaks from the grill and let them rest on a clean cutting board for 5 minutes before serving.

   Tip: Resting allows the juices to redistribute, keeping the meat tender.

6. 6

   Divide the bean sprout salad among four plates. Place a grilled bison steak beside each serving and drizzle the remaining dressing over the meat.

7. 7

   Sprinkle sesame seeds over the top of each plate just before serving for added flavor and visual appeal.