Bison Recipe of the Week - Grilled Bison Sirloin Steak, Portobello and Green Bean Salad

Grilled Bison Sirloin Steak, Portobello and Green Bean Salad



Healthy and light Bison recipe!

Makes 4 servings, serving size: 3 cups

Ingredients:

    * 1/4 cup Extra Virgin Olive Oil
    * 1/3 cup Balsamic Vinegar
    * 2 tablespoons Orange Juice
    * 1 tablespoon minced Garlic
    * 1/2 teaspoon Chili Flakes
    * 1/2 teaspoon Sea Salt
    * 1/2 teaspoon Ground Smoked Cumin
    * 1/2 teaspoon fresh Ground Black Pepper
    * 1 1/4 pound Bison Sirloin, trimmed of all visible fat
    * 4 large Portobello Mushroom Caps (about 3/4 to 1 pound), wiped clean with a paper towel

    * 1 tablespoon water
    * 2 teaspoons Dijon mustard
    * 3/4 pound Green Beans, trimmed
    * 1 (5-ounce) bag Baby Spinach Leaves (5 cups baby spinach, lightly packed)
    * 4 vine-ripened Tomatoes (1 pound), each sliced into 8 wedges
    * 1/4 small Red Onion, thinly sliced
    * Make marinade:

Directions

Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each cumin, salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.


Make dressing:
Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each cumin,salt and pepper. Whisk until incorporated.Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.

Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.Note for Nutrition Analysis: 1/2 the marinade remains after marinating so subtract 1 TBS olive oil, 1 1/2 TBS Balsamic, 1 TBS orange juice and 1 teaspoon garlic from analysis. *When grilling Bison watch it carefully as it will get done quicker than Beef.