Buffalo Steak Salad Recipe
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
This recipe is:
Quick
Prep: 10 min. + chilling
Grill: 15 min.
Yield: 4 Servings
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 buffalo 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice meat.
On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing. Yield: 4 servings.
Nutritional Facts 1 serving (1 each) equals 395 calories, 34 g fat (9 g saturated fat), 46 mg cholesterol, 766 mg sodium, 9 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Buffalo Steak Salad in Taste of Home June/July 1998, p37
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