Bison Steak Taco Salad with Spicy Chipotle Dressing

Categories > Dinner, Entrees, Gluten Free, Grain Free, Salads

Bison Steak Taco Salad with Spicy Chipotle Dressing

bison steak sliced on a plate with salad

Okay, why bison?

Bison meat just happens to be leaner than beef while also being higher in protein, iron, and vitamin B-12. In other words, you get more for less.

And while it may be slightly harder to find than beef, it may be easier to find the highest-quality kind, since bison’s more likely to be grass-fed.

Think about. There just aren’t as many giant, crowded CAFOs churning out bison (they exist, but not on the same scale as beef).

So grab some bison next time you see it, make this delicious salad, and then think about adding it your diet on a slightly more regular basis going forward.

Ingredients

2 tablespoons Greek yogurt

1 teaspoon lime juice, freshly squeezed

1 canned chipotle chile pepper in adobo (or ¼ teaspoon ground chipotle chile pepper)

1 1/2 teaspoons olive oil, divided

1/4 + 1/8 teaspoons ground cumin

1/4 teaspoon paprika, divided

4 ounces bison sirloin steak

1/8 teaspoon ground chili powder

1/8 teaspoon sea salt

to taste freshly ground black pepper

1 1/2 cups chopped romaine lettuce

1/3 cup canned kidney beans, rinsed and drained

1/4 cup red bell pepper or tomatoes, chopped

1 tablespoon Monterey Jack cheese, shredded

2 tablespoons red onion, chopped

Directions

To make dressing puree yogurt, lime juice, chipotle chile pepper, 1 teaspoon oil, 1/4 teaspoon cumin, and 1/8 teaspoon paprika in blender or food processor fitted with metal blade until smooth. Set aside.
To make the taco salad preheat medium nonstick skillet or grill pan over medium heat. Rub steak with chili powder, sea salt, remaining 1/8 teaspoon of cumin, and remaining 1/8 teaspoon of paprika. Drizzle with remaining ½ teaspoon of olive oil to coat both sides, and season with black pepper to taste.
Toss lettuce, beans, bell pepper or tomato, cheese, and red onion in medium bowl.
Cook steak for about 2 minutes per side for medium. Remove from heat and let stand for 5 minutes before slicing into 1/4-inch thick pieces.
Toss salad with prepared dressing and place steak on top. Serve immediately.

WHY WE LOVE THIS RECIPE

This spicy, satisfying salad really doesn’t disappoint. It’s got flavorful meat rubbed with antioxidant-rich spices, fresh dressing that comes with a kick, and a colorful array of healthy vegetables like red bell peppers, tomatoes, and romaine. It works as a power lunch or a hearty dinner.

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