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Bison Bánh Mí

Course Main Course
Cuisine Asian
Keyword Bison Strip Loin
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 Sandwiches

Ingredients

  • 2 Great Range Bison Premium Strip Loin Steaks
  • 4 tablespoons sesame oil - for searing (can sub olive oil)

For Marinade

  • 2 tablespoons fresh ginger - finely minced
  • 2 Thai chili peppers - sliced
  • 1 tablespoon fresh garlic - finely minced
  • 1/2 tablespoon Korean chili flakes
  • 1/2 cup brown sugar
  • 1 teaspoon black pepper
  • 1-2 green onions - chopped
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil (can sub olive oil)
  • 2 tablespoons seasoned rice vinegar
  • 1/2 cup soy sauce
  • 1/2 cup water

For Sandwiches

  • 1 cup quick pickled carrots (recipe below)
  • 1-2 mini cucumbers - sliced
  • 1 cup cilantro (can sub parsley)
  • 1-2 jalapeños - sliced and seeds removed
  • Japanese (Kewpie) mayo - to taste
  • Siracha - to taste
  • 4 soft French sub rolls

For Quick Pickled Carrots

  • 2-3 whole carrots - peeled into thin strips
  • 2-3 radishes - diced
  • 1/4 sweet onion - sliced thin
  • 1-2 green onions - chopped
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons sugar
  • 1/2 cup seasoned rice vinegar
  • 1 1/2 cup very warm water

Instructions

  1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. 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!

Recipe Notes

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