Maddie and Kiki
Maddie & Kiki®, Canada’s favourite female Grill Masters, were named in the Top 10 Grill Experts of North America and were recently featured in the prestigious, Forbes. BBQ industry professionals turn to Maddie & Kiki® for their knowledge, expertise, and input when developing new products for the BBQ market.
Strawberry and rhubarb aren’t just for grannies pies anymore! This irresistible combination works so well, the juicy bison steak with the sweet luscious strawberries and tart grilled rhubarb vinaigrette is the perfect meal salad for when strawberries and rhubarb are in season.
Pro Tip: You can extend rhubarb season even longer by chopping up fresh rhubarb, adding it to a jar or bottle, and topping with your choice of vinegar! Our favourite is apple cider. Allow it to sit for 2 weeks and you’ve got yourself the most beautiful, flavour-packed pink vinegar to use for months to come.
Strawberry Rhubarb Grilled Steak Salad
Ingredients
Ingredients
- 226 g 8oz Striploin Noble Premium Bison Steak
- 1/2 tbsp 7.5 ml avocado oil
- 1 clove garlic minced
- 2 tbsp 30ml fresh thyme
- 1 tsp 5ml balsamic vinegar
- Salt and pepper to taste
- 4 cups 960ml baby spinach
- 1 cup 240ml fresh strawberries, thinly sliced
- 1/4 cup 60ml red onion, finely sliced
- 2 tbsp 30ml red wine vinegar
- 1/2 cup 120ml feta cheese, crumbled
- 1/2 cup 120ml pecans
For the vinaigrette:
- 2-4 stalks fresh rhubarb depending on how thick they are
- 1/4 cup 60ml maple syrup
- 1/4 cup 60ml white wine vinegar
- 2 tbsp 30ml Dijon mustard
- 1/2 cup 120ml olive oil
- Salt and pepper to taste
Instructions
- Drizzle the avocado oil on the steak, and sprinkle with fresh thyme, garlic, balsamic vinegar and season with salt and pepper. Preheat grill to medium high heat (400 degrees F). Grill the steak for 5-6 minutes on each side, remove from the grill, and allow to rest for 10 minutes before slicing. Grill the rhubarb at the same time as the steak, for the same amount of time, flipping halfway. While the steak is resting, add all the ingredients for the dressing to a blender, and blend until completely smooth.
- Combine the red onions with the red wine vinegar in a bowl. Stir. Set aside to allow them to pickle. To serve: slice the steak in thin slices. Divide the spinach, strawberries, feta, onions and pecans among two plates or shallow bowls. Top with the steak, and drizzle over the dressing. Serve immediately.
- Pro Tip: This dressing keeps well in the fridge for up to a week, and just keeps getting better!
Maddie and Kiki
Maddie & Kiki®, Canada’s favourite female Grill Masters, were named in the Top 10 Grill Experts of North America and were recently featured in the prestigious, Forbes. BBQ industry professionals turn to Maddie & Kiki® for their knowledge, expertise, and input when developing new products for the BBQ market.
