 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
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 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:
1. In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate.
2. 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.
3. On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing. Yield: 4 servings.
|
|