combine all ingredients and let soak while you prepare the remaining ingredients. Optional: Make 24 hours in advance for optimal flavor!
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.
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.
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.
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.
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!
This recipe uses gluten-free alternatives, but always do your own research on the ingredients you personally use.