Bison Ribeye Thai Lettuce Wraps
For those seeking to eat healthier, bison is the perfect meat to introduce to your diet. As a leaner alternative to beef, bison is incredibly adaptable meat that pairs well with savory flavors. Bison ribeye is astonishingly tender and juicy with sweeter notes that are enhanced with the addition of Thai flavors like ginger. You can’t go wrong with these bison ribeye Thai lettuce wraps.
These bison ribeye Thai lettuce wraps are packed with protein. With an assortment of toppings to choose from, you can customize your lettuce wrap to your personal tastes. We topped ours with sweet peppers, quick pickled onions, cashews and a Thai-inspired peanut sauce. Not in the mood for a lettuce wrap? Chop the romaine and make it a salad instead!
Bison Ribeye Thai Lettuce Wraps
Ingredients
- 1 Great Range Bison ribeye steak
- 8-10 whole romaine hearts
- cooking spray for searing - as needed
For Marinade
- 1/4 cup tamari sauce
- 2 tablespoons honey - warmed
- 2 tablespoons toasted sesame oil
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes
- salt & pepper - to taste
For Peanut Sauce
- 1/2 cup peanut butter
- 1/4 cup tahini
- 2 tablespoons honey - warmed
- 1-2 tablespoons toasted sesame oil
- 2 tablespoons tamari sauce
- 1 tablespoon ginger - minced
- 1 teaspoon red pepper flakes
- 1 tablespoon green onion
For Toppings
- green onions - chopped
- radicchio - finely chopped
- pickled red onions - see recipe below
- red, yellow and orange sweet peppers - finely chopped
- cashew pieces
For Quick Pickled Onions
- 1/4 cup red onion - thinly sliced
- 1/2 cup apple cider vinegar (or rice vinegar)
- 2 tablespoons white sugar
Instructions
For Quick Pickled Onions
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combine all ingredients and let soak while you prepare the remaining ingredients. Optional: Make 24 hours in advance for optimal flavor!
For Thai Lettuce Wraps
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Season the bison ribeye with salt and pepper. Place the steak in a seal-able container. Mix together the tamari, honey, toasted sesame oil, lime juice and red pepper flakes. Marinate one hour or overnight.
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While the bison ribeye is marinating, combine the peanut butter, tahini, warmed honey, sesame oil, tamari sauce, ginger, red pepper flakes and green onion. If the sauce is too thick, add more sesame oil or tahini until it reaches the desired consistency.
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Remove the bison ribeye from the marinade and let the excess liquid drip off. Heat a cast iron grill skill (or regular skillet) to a medium high temperature. Grease with a light layer of spray cooking oil, as needed.
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Sear the bison ribeye for 2-3 minutes per side for medium rare. Do not overcook the bison. When the internal temperature reaches 120 F – 135 F, the bison should be removed from the skillet. Let the bison rest on a cutting board for about 10 minutes prior to slicing.
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Prepare the Romaine lettuce hearts. Thinly slice the ribeye against the grain. Spread about a half tablespoon of the peanut sauce on the inside of the lettuce then place a few strips of the ribeye down the middle. Top as desired with picked onion, sweet peppers, cashews, radicchio or green onion. Enjoy!
Recipe Notes
This recipe uses gluten-free alternatives, but always do your own research on the ingredients you personally use.
