Thai Grilled Bison Salad

Grilled Bison
2 High Plains Bison NY Strip Steaks, all visible fat removed
Extra-virgin olive oil
cracked black pepper
sea salt
granulated garlic

Salad
4 cups shredded cabbage
juice of ½ lime
1 T. fish sauce

Marinade
2 T. minced lemon grass
2 serrano chile peppers, minced with seeds
2 shallots, minced
1 bunches green onions, sliced
1 T. fish sauce
juice from 1 ½ limes
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro

Preheat grill to high for 5-10 minutes.

For the salad, combine cabbage, lime juice and fish sauce and toss well to coat. Place in refrigerator to keep cool while you are preparing the strip steaks.

Coat steaks with olive oil. Season liberally with cracked black pepper, sea salt, and granulated garlic on both sides. Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side. Let steaks rest for 10 minutes. Slice thinly against the grain of the meat.

To make the marinade, combine lemon grass, chiles, green onions, shallots, fish sauce, lime juice cilantro and mint. Add thinly sliced bison. Toss to coat. Note: Marinade can be prepared up to one day ahead, or while the steaks are resting.

Drain cabbage, place on platter and top with marinated bison steak.