Grilled Bison Sirloin with Apple–Cucumber Winter Slaw & Mustard Vinaigrette

A weeknight “treat-yourself” bowl: sweet-savory grilled bison steak (tender, lean) sliced over a crunchy winter slaw with apples and cucumber, finished with a punchy mustard vinaigrette. Bright, crisp, and totally not another fajita night.

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Ingredients

Simple Truth™ Natural Bison Sirloin Steak 1 (6 oz) + add 2 oz from another steak if needed, or buy 2 and save leftovers $7.49 (sale)
Organic green cabbage 1/2 small head (about 10–12 oz shredded) $2.49/lb
Organic cucumber 1 $1.49 each
Fuji apple (any Fuji on sale list) 1 $0.99–$2.79/lb (varies)
Organic jumbo red onion (or yellow) 1/4 small $2.49/lb (red)
Dijon mustard 1 tbsp
Honey or maple syrup 1 tsp
Apple cider vinegar (or white wine vinegar) 2 tbsp
Olive oil 2 tbsp
Salt & black pepper to taste
Garlic powder (optional) 1/4 tsp

Instructions

Prep: Preheat grill to medium-high. Pat bison dry. Thinly shred cabbage. Julienne or thin-slice cucumber and apple. Thinly slice red onion.
Make vinaigrette: In a bowl, whisk Dijon, vinegar, honey, olive oil, salt, pepper, and optional garlic powder. Taste—aim for tangy-sweet.
Dress slaw: Toss cabbage, cucumber, apple, and onion with enough vinaigrette to coat. Let sit while you grill (it softens slightly and gets extra flavorful).
Grill bison: Season steak generously with salt and pepper. Grill 2–4 minutes per side (bison is lean—aim medium-rare to medium). Rest 5 minutes.
Slice & serve: Slice steak against the grain. Pile slaw onto plates and top with bison. Drizzle any resting juices over the top.

Health notes: ~600–700 calories per serving. Lean protein (bison) with lots of veg crunch; heart-healthy if you keep oil moderate. Higher fiber from cabbage and apple.

Drink pairing: Wine: Washington Syrah (lighter style) or a WA Pinot Noir. Beer: amber ale.

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