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Bison Steak Salad

We raise buffalo on our ranch, so I cook plenty of buffalo steak as well as other cuts. During the warmer months, this cool salad is a refreshing change of pace from the heavier meals I feed my crew other times of the year. The meat is tender, and the dressing is mouthwatering.—Burt Guenin, Chappell, Nebraska
Bison Steak Salad
Bison Steak Salad Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings
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Ingredients

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash Worcestershire sauce
  • 1/2 cup crumbled blue cheese
  • 2 bison sirloin or beef ribeye steaks (about 8 ounces each)
  • 6 cups torn salad greens
  • 1 medium tomato, thinly sliced
  • 1 small carrot, thinly sliced
  • 1/2 cup thinly sliced onion
  • 1/4 cup sliced pimiento-stuffed olives

Directions

  • In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate.
  • Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice meat.
  • On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.
Nutrition Facts
1 each: 395 calories, 34g fat (9g saturated fat), 46mg cholesterol, 766mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 16g protein.

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