Seared Bison Salad
With less fat and cholesterol than beef, bison’s flank steak is the perfect choice to add to a healthy salad. Flavorful and moist, it complements a salad’s raw ingredients, making it an optimal choice for protein.
Notes
Prep Time: 5 minutes Cook Time: 10 Minutes
Ingredients
For the vinaigrette
- 1 tablespoon Dijon mustard
- 1 teaspoon light brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red-wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/3 cup olive oil
For the salad
- 1 tablespoon olive oil
- 2 pounds flank steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby arugula
- 3 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3/4 cups crumbled blue cheese
- 3 tablespoons minced chives
Directions
For the vinaigrette
In a small bowl, whisk together all of the vinaigrette ingredients. Set aside until ready to use.
For the salad
Heat the oil in a skillet over medium-high heat. Pat the steaks dry and season with salt and pepper. When the oil is hot, place the steaks in the skillet and sear until brown, about 5 minutes. Flip over and cook for another 3 minutes for medium-rare. Cook the steak in batches depending on the size of your skillet. Transfer meat to cutting board and let rest for 5 minutes.
Once the meat has rested, thinly slice the steaks on a diagonal against the grain of the meat. In a large bowl, mix together the arugula, tomato halves, red onion, and blue cheese. Pour dressing over salad and toss to combine. Transfer to serving plates and top with sliced steak and chives.