Grilled Bison Tomahawk Steak with Prairie Barley Salad

Leaner and sweeter than beef, our grilled bison tomahawk steak is the perfect pairing for the smoky malt of scotch. And since scotch is made exclusively from barley malt, we’ve teamed up this rich cut of meat with our summery Prairie Barley Salad to bring the entire meal full circle. Scroll down to find both recipes.

Ingredients:

• Big Bison Tomahawk Ribeye Steak(s)

• Salt, for seasoning

For Salad:

• 2 cups of Cooked Barley, cooled

• 2 cups Brussels Sprouts or Cabbage, shaved (raw)

• 1 cup of Cucumber, chopped

• 1 ½ cups Sweet Cherry Tomatoes, halved

• ½ Red Bell Pepper, chopped

• 14oz can Garbanzo Beans, rinsed and drained

• 1 cup Radishes, thinly sliced

For Dressing:

• ½ cup Oil (Grapeseed or Olive Oil works great for this)

• 1/3 cup Balsamic Vinegar

• 1 tsp oregano

• 1 tsp salt

• 1 tsp pepper

Cooking Instructions:

Remove thawed steak from its packaging and pat dry with paper towels. Put the tomahawk steak on a cooling rack that has been set on a rimmed baking sheet. Place the baking sheet, rack and steak in the refrigerator overnight, uncovered.

Once ready to grill, remove the steak from the refrigerator and season with salt. Once the grill is very hot, brush both the steak and the grill rack generously with olive oil and put the steak on the direct heat. Once the steak releases easily from the grill grate (2-3 minutes), shift it 45 degrees. Again, when it releases easily, flip the steak over and repeat on the other side.

Depending on how you like your steak (we love it medium rare!) begin checking the temperature and remove when cooked to the desired temperature. (135 degrees for medium rare, as the temperature will continue to rise as it rests.)

Remove from the grill and let rest on a platter for 10 minutes before cutting.

Barley Salad Instructions:

Stir together the barley, cabbage, cucumber, cherry tomatoes, red pepper and garbanzo beans in a large bowl. In a small bowl, whisk together the olive oil, vinegar, cumin, dill and salt. Pour the dressing over the barley mixture and stir to combine. Chill the salad for at least one hour to let the flavors combine. Serve.

Recipe Notes:

It can be easy to overcook bison steaks, due to their leanness. Using a meat thermometer will help make sure you get your steaks cooked to the correct temperature.