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Buffalo Steak Salad

 Buffalo 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
4 ServingsPrep: 10 min. + chilling Grill: 15 min.


  • 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


  • 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,

2 of 2

Buffalo Steak Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.