Combine the ingredients for the quick pickle carrots in a mason jar or large bowl. Make sure the contents are submerged in the liquid and let pickle at room temperature for at least one hour, or cover and chill overnight.
Place two bison strip loin steaks into a shallow dish. In a separate bowl, whisk together the ingredients for the marinade. Pour the marinade over the bison strip loin steaks and marinate at room temperature for one hour, or cover and marinate overnight - bring to room temperature prior to cooking.
Heat the sesame oil in a skillet over medium-high heat. Shake any large pieces of marinade off the steaks before searing them in the sesame oil. Sear each steak for 3-4 minutes per side for rare; 4-5 minutes per side for medium-rare; 5-6 minutes for medium; 6-8 minutes for well done. We recommend rare to medium-rare for best results!
Allow the steaks to rest at room temperature for 20 minutes prior to slicing. Slice against the grain into as thin of slices as you can manage.
To assemble the sandwiches, toast the buns lightly in a lightly buttered pan for 90 seconds (optional); then add in the cooked bison steak slices, mayo, sriracha, pickled carrots, cucumber, jalapeno, and cilantro as desired. Serve right away and enjoy!
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