Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Grilled Bison Flank Steak:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.

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  • Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.

  • For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.

  • Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

304 calories; protein 20.3g; carbohydrates 16.8g; fat 17.2g; cholesterol 54.4mg; sodium 571.6mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
09/18/2013
Loved this recipe! Panzanella salad is such a great way to showcase summertime vegetables and the fresh basil took it over the top! We had never tried buffalo before and we were pleasantly surprised how much we liked it! Flank steak can be tough and chewy and I was hesitant to make this without a marinade to tenderize it but I am glad I didn't. It was tender and had wonderful flavor. I used lemon pepper instead of regular pepper but prepared everything else according to the recipe. If you haven't tried buffalo - give it a try! Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2013
Loved this recipe! Panzanella salad is such a great way to showcase summertime vegetables and the fresh basil took it over the top! We had never tried buffalo before and we were pleasantly surprised how much we liked it! Flank steak can be tough and chewy and I was hesitant to make this without a marinade to tenderize it but I am glad I didn't. It was tender and had wonderful flavor. I used lemon pepper instead of regular pepper but prepared everything else according to the recipe. If you haven't tried buffalo - give it a try! Read More
(2)
Rating: 5 stars
09/08/2013
This was excellent! The bison was perfect...just perfect. I loved this salad and will be making it again. Read More
(1)
Rating: 5 stars
01/14/2015
Definitely a keeper. Don't need to change a thing. Read More
(1)
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Rating: 5 stars
12/30/2015
Well liked despite my changes. My grocery store does not have bison so I used beef. I like to save my bread ends in the freezer for such recipes. I was a little skimpy with the tomatoes. (ran out). And I didn't have cucumbers I added chopped carrot instead. Read More