Bison Steak and Broccoli Salad (Ww 5 Pointsplus)
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄3 cup bottled teriyaki sauce, such as Soy Vay brand
- 2 teaspoons dark sesame oil
- 2 teaspoons fresh ginger, peeled, finely grated
- 1 lb organic boneless bison sirloin steak, thawed if frozen and well-trimmed
- 2 cups broccoli florets
- 1 tablespoon rice vinegar or 1 tablespoon sherry wine vinegar
- 6 cups packed mesclun (organic preferred) or 6 cups packed mixed baby lettuces and spring greens (organic preferred)
- 1 cup broccoli sprouts
directions
- In large bowl combine the teriyaki sauce, sesame oil, and ginger. Coat both sides of the steak with 2 tablespoons of the mixture; let stand 5 minutes. Meanwhile, place the broccoli in a microwave-safe bowl. Cover with waxed paper; cook on high power for 2 to 3 minutes or until crisp-tender. Add to bowl containing teriyaki mixture and toss to coat; set aside.
- Grill the steak over medium-hot coals or over medium-high heat on a gas grill or broil in the oven for 3 to 4 minutes per side for rare depending on the thickness of steak (overcooking the steak will result in tough meat). Transfer cooked steak to a carving board; allow it to rest 5 minutes.
- Add vinegar to the broccoli mixture and toss. Toss in the salad greens and transfer to four serving plates.
- Carve the steak crosswise into thin slices and arrange over the salads. Top with the broccoli sprouts.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana