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
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.