Buffalo Steak Salad Recipe

5 1 1
Buffalo Steak Salad Recipe
Buffalo Steak Salad Recipe photo by Taste of Home
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Buffalo Steak Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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.
Originally published as Buffalo Steak Salad in Taste of Home June/July 1998, p37

Nutritional Facts

1 each: 395 calories, 34g fat (9g saturated fat), 46mg cholesterol, 766mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 16g protein.

  • 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
  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.
Originally published as Buffalo Steak Salad in Taste of Home June/July 1998, p37

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Reviews forBuffalo Steak Salad

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angelahatchett User ID: 4864070 202714
Reviewed Apr. 21, 2011

"I love the taste of buffalo & it's more nuitritious than beef. This recipe is a delightful & tasteful meal! This one's a keeper!"

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