Vietnamese Bison Steak Salad

A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ cup sesame oil

Preparation:
1)   In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2)   While the motor is still running, add the remaining ingredients.  Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 pound Wild Idea Buffalo Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½  – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1)   Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2)   Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3)   Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4)   Arrange julienned or ribbon vegetables on 4 plates.
5)   Remove the bison steaks from the marinade, shacking off the excess.
6)   Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7)   Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.