Grilled Bison & Sweet Potato Kale Salad

I’m having a great vacation at my cousin’s HUGE house in Wisconsin. So much land! But vacation or not, I had to keep up with my training. And it’s not easy to maintain on travel, let alone maintain your speed. I was wicked slow today! It could of been change in environment. Or it could of been from the change of diet, meaning all the extra M&Ms I inhaled. My cousin opened a bag and set them out, which pressed my self control. I failed. But they are just so good!!

So I had to run! I managed to drag myself out there, but I certainly had a difficult time getting up to speed. Back home, I would get up really early before it got too hot and run loops around a local graveyard. It is a quiet and peaceful little running pocket in a busy city. I would listen to my Zombies Run story app and let my mind clear during a long run. It wasn’t this difficult to go fast.

It’s different in another state and town. A small town in the Midwest. I wasn’t out too early in the morning but it was pretty cloudy, dark, and isolated. I knew the house was on a road that looped and thought that I could run on it and easily return back to my cousin’s house. Just didn’t know how far that loop was at the time and by the second mile, not knowing exactly where I was drove me nuts.

Surrounded by fields and fields of grass, I felt a bit of worry when my GPS could no longer track me and I was in and out of cell phone range. And it was really quiet. Just a story of zombie survival rang in my ears. If this Zombie Run game came to life, I would totally be snatched and eaten by now. Must….run!

Eventually, I recognized the bottle decoration out on a neighbor’s lawn and I knew my cousin’s house was close. Then several other houses along the way had the same bottle decor. Oh crap. Did I get the wrong house? Am I lost? I kept on going.

The road finally looped back to her street just as one of my favorite song played through the headset. Now I have the drive to speed up and make up for all that slow time. Run fast!! Burn those M&Ms!

Run fast pick up the pace!!

Maybe all that sugar messed with my head and training. Or simply just being dramatic :) But, here is something a bit more nourishing to fuel a run! A plate of kale, roasted sweet potato, and a grilled seasoned chunk of bison. And bacon. Yum! Get ready for me zombies!


Bison and Kale Salad Recipe


Bison Steak & Sweet Potato Kale Salad
  • For the Bison & Spice Rub
  • ½ Pound of Uncured Bacon
  • 2 Bison Medallion Filets
  • 1.5 teaspoon paprika
  • ½ teaspoon cracked black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon Onion powder
  • ½ teaspoon coriander
  • ½ teaspoon Fresh Parsley
  • ¼ teaspoon crushed red pepper flakes
For the Salad
  • 4 cups of Baby Kale Leaves
  • 1 medium Sweet Potato
  • ¼ cup of Thinly Sliced Radishes
  • ½ cup of Chopped Portabello Mushrooms
Early Steps - 4-24 hours Before Grilling
  1. Prepare the steak rub by mixing the paprika, black pepper, salt, garlic powder, onion powder, coriander, parsley and red pepper.
  2. Lightly rub the seasoning into the surfaces of the steaks.
  3. Wrap in plastic and refrigerate for four hours or overnight
  4. Chop sweet potato into 1-inch cubes.
  5. Soak the sweet potato wedges into a bath of water for four hours.
45 minutes before Grilling
  1. Set the bison out to bring them to room temperature.
  2. Pour oil on baking sheet and set sweet potatoes on the baking sheet. Brush oil on the potatoes and season.
  3. Roast for 20 minutes and turn the potatoes over. Roast for another 10-15 minutes.
  4. Chop bacon and stir fry bacon until crispy.
  5. Drain the bacon and fat over a sieve and save the fat. Set the bacon aside.
  6. Heat the grill pan to medium high temperature.
  7. Transfer about 2-3 Tablespoons of the bacon fat to the hot grill pan.
  8. Place the seasoned room-temperature bison onto the grill pan. Gently press once to get some grill marks.
  9. Cook for about 2 minutes
  10. Flip the steaks over and cook for another 2 minutes.
  11. Rare steaks will read 140F, Medium is 145F, and Well Done is 160F.
  12. Remove bison from the pan and let rest while preparing the onions and shrooms.
  13. Cook the onions and shrooms on the hot grill pan until the onions are translucent.
  14. Optionally blanch the Kale for 1 minute in boiling water. Drain and immediately quench into an ice bath. Drain and dry with paper towels or a salad spinner after 30 seconds.
  15. Combine the kale, bacon, and roasted sweet potato with the radishes.
  16. Slice the bison and top onto the kale.
  17. As a final step, combine the olive oil with the thyme, shrooms, onions dressing and drizzle over bison salad. Enjoy!



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