Dressing:
1/4 cup Balsamic vinegar
1 clove garlic, minced
1/3 cup canola oil
1 tbsp.
1 T. sun dried tomatoes
2 t. chili oil
1/2 t. lemon juice, fresh
1/2 t. Worcestershire sauce
12 Butter lettuce leaves
2 T. sesame seeds
4 portions assorted baby greens
4 sprigs fresh mint
4- 8 oz. Northstar Bison buffalo steak
2 tbsp. cilantro, chopped
Directions
Prepare dressing and set to the side. Slice the bison steak into thin medallions and marinate in the dressing for at least 2 hours. Drain marinade and reserve. Sear the buffalo steak medallions very briefly if you prefer the buffalo meat partially cooked and chill for 2-3 minutes.
Arrange butter leaves on plates. Top the butter leaves with the baby greens and lay the bison steak medallions on top of the greens. Drizzle with the reserved dressing. Sprinkle with toasted sesame seeds and chopped cilantro. Garnish with sprig of mint.