Bison Steak Salad

• 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 bison 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 thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Thinly slice meat.
3. On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.

olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, worcestershire sauce, blue cheese, bison sirloin, torn salad greens, tomato, carrot, onion, olives

Taken from www.tasteofhome.com/recipes/bison-steak-salad/ (may not work)