Bison Ribeye Steak with Mint & Pea Salad

Salad

1 Tbsp mint, finely chopped (15 mL)

1/4 cup canola oil (60 mL)

1 tsp kosher salt (5 mL)

¼ tsp black pepper (1 mL)

3 gloves garlic, crushed (3)

juice from two limes (2)

1 tsp honey (5 mL)

12 spears of asparagus, shaved (12)

1 cup shaved fennel, save the tips (250 mL)

1 cup sweet green peas (250 mL)

Bison Steak

1 - 16oz bison ribeye (1)

1/4 cup of canola oil, divided (60 mL)

1 tsp salt (5 mL)

½ tsp black pepper (2 mL)

1 lemon, juiced (1)

2 Tbsp chopped Italian parsley (30 mL)
1. In a small bowl, mix together chopped mint, canola oil, salt, pepper, lime juice, garlic and honey.
2. Use a vegetable peeler to shave the asparagus spears into long, thin shavings and place in cold water.
3. In a medium-sized bowl, combine the fennel, peas, and shaved asparagus.
4. Lightly coat the salad with dressing using a spoon, and reserve the rest to drizzle over the finished salad.
5. Cover the steak in 2 Tbsp (30 mL) canola oil and let sit for 15 minutes at room temperature. Season with salt and pepper.
6. Grill on high for 4-5 minutes per side (for medium-rare). Pull off grill and let rest for 10 minutes. Squeeze lemon juice over steak.
7. Slice on a bias and plate on a large platter. Place pea salad on and around the steak.
8. Mix parsley with the remaining 2 Tbsp (30 mL) of canola oil and drizzle over steak. Lightly salt, garnish with fennel tips and reserved dressing. Serve immediately.