I love this recipe in the summer because of the fresh produce that you can get at the farmers markets or from your very own backyard. As a kid I spent almost every summer in Minnesota with family friends and there were tents on every street corner selling fresh corn on the cob. I used to love shucking the corn and throwing the hairs on my brother! But there is just something about fresh, local produce that the grocery store can’t compete with.
This salad is so light, fresh and complimentary to the bison meat. The sweetness of the corn brings out the sweetness in the bison. The acidity and tartness from the tomatoes and lemon juice add a brightness to the meat. If you add feta, the creaminess will add an extra indulging texture.
Remove steak from fridge 20-30. min before grilling
Set grill to medium high heat
Rub softened butter on corn
Grill the corn, turning occasionally so that all sides get a char, about 8-10 minutes
Remove corn from grill and set aside to cool
Combine tomatoes, onion, green onions and jalapeño
Once the corn has cooled, cut the kernels from the cobs and add to the tomato and onion mixture
In a separate bowl mix the honey, olive oil and lemon together
Add the basil and season with salt and pepper, set aside
Time to grill the meat! Pat the meat with a paper towel and salt and pepper all sides
Place over flame to char and then flip to char the other side, about 1-3 minutes a side depending on the grill heat
Move the steak to the side of the grill to finish over indirect heat
Remove from the grill when the internal temperature reaches 5-10 degree before your desired doneness – I like to pull mine at 130 so that it reaches around 135-140 after resting
Rest the meat for 5-10 minutes before slicing, do not skip this step!
Slice the meat and add a generous amount of corn salad on top to enjoy together!
Recipe Note
I love all varieties of tomatoes so take advantage of your local offerings with any grape, cherry or heirloom variety.
