Bison & Broccoli Salad

Instructions

Combine teriyaki sauce, sesame oil and ginger root in a large bowl. Spoon 2 tablespoons of the mixture over both sides of the steak; let stand 5 minutes. Meanwhile, place broccoli florets into a microwave-safe bowl. Cover with waxed paper; cook at high power 2 to 3 minutes or until crisp-tender. Add to bowl with the teriyaki mixture; toss well and set aside.

Cook steak in a pan over medium heat 3-4 minutes per side depending on thickness. Transfer steak to a carving board; let stand 5 minutes.

Add vinegar to broccoli mixture; toss. Add salad greens; toss well and transfer to four serving plates. Carve steak crosswise into thin slices; arrange over salads. Top with broccoli sprouts.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 10 minutes
Servings: ................. 4

Ingredients

1/3 cup bottled teriyaki sauce, such as Soy Vay brand
2 teaspoons dark sesame oil
2 teaspoons finely grated fresh ginger root
1 pound well-trimmed organically-raised grass-fed boneless bison sirloin steak, thawed if frozen
2 cups broccoli florets
1 tablespoon rice vinegar
6 cups packed mesclun or spring mix salad greens
1 cup broccoli sprouts

Health info:
Calories: 202

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