1 rating

Seared Bison Salad

It's time to up your salad game
Jane Bruce

With less fat and cholesterol than beef, bison’s flank steak is the perfect choice to add to a salad. Flavorful and juicy, it complements a salad’s raw ingredients, making it an optimal choice for protein.

Ready in
13 m
5 m
(prepare time)
8 m
(cook time)
Calories Per Serving


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


For the vinaigrette

Step 1: In a small bowl, whisk together 1 tablespoon Dijon mustard, 1 teaspoon light brown sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons red-wine vinegar, 1/2 teasooon Worcestershire sauce and 1/3 cup olive oil. Set aside until ready to use. 

For the salad

Step 1: Heat 1 tablespoon oil in a skillet over medium-high heat. Pat the steaks dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.

Step 2: 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.

Step 3: Once the meat has rested, thinly slice the steaks on a diagonal against the grain of the meat. In a large bowl, mix together 1 pound arugula, 3 cups tomato halves, 1/2 sliced red onion, and 3/4 cups blue cheese. Pour dressing over salad and toss to combine. Transfer to serving plates and top with sliced steak and 3 tablespoons minced chives.