1 pound bison flank steak

3 green onions, sliced and divided

1/3 cup soy sauce or tamari

1/4 cup rice vinegar

1 1/2 tablespoons coconut palm sugar (or honey)

1 tablespoon sriracha sauce

2 1/2 teaspoons sesame oil

2 tablespoons lime juice (try adding a bit at a time so as not to overpower the sauce)

1/2 avocado, peeled and pitted

1/3 cup plain yogurt

1 clove garlic, minced

2 cups shredded cabbage

1 cup carrots, shredded or cut into matchsticks

8 corn tortillas, warmed

Optional: 1/2 cup kimchi


In a small bowl mix together half of the green onions, soy sauce, vinegar, sugar, sriracha sauce and oil. Mix well. Place bison steak in a gallon-sized zip-top bag. Pour in the marinade and seal the bag. Place in the refrigerator for several hours, or chill overnight.

When ready to cook, turn the grill onto medium heat. Cook steak approximately 3 1/2 to 4 minutes a side. Cook until the internal temperature reaches at least 145 degrees Fahrenheit for medium rare. When cooked to desired doneness, remove steak and let it rest for 5 to 10 minutes.

While steak is cooking place avocado, yogurt and garlic in a blender. Add the lime juice a bit at a time so as not to overpower the flavor. Mix together until slightly creamy yet still chunky. Heat tortillas. Prepare cabbage and carrots.

Thinly slice steak across the grain. Place steak in tortilla, add cabbage and carrots and top with avocado sauce. Add kimchi if desired and top with extra green onions.