Buffalo Steak Salad with Bleu Cheese

We will coninue the Blue Extravaganza with something that barely qualifies as a recipe because it’s so easy. And it is really not blue, just “bleu,” which being French probably qualifies it for the Blue Food Contest.


Marinade a 12 oz. buffalo steak in 1/4 tsp. organic Better Than Bouillon Beef Base Bouillon whisked with 1/4 c red wine vinegar and salt and pepper to taste. (My Italian friend Claudia believes that beef bouillon and vinegar mellows gamey meat, and I always follow the instructions of Italians when it comes to food.)

Make a lot of other blue food and let steak sit out entire time in marinade. Pray buffalo is not a good source of E. coli.

Heat up iron skillet for several minutes. Add about 1 tbsp. olive oil. Sear steak on both sides to taste (for me, 3 minutes on each side). Cut steak into thin, bite-size strips for salad.

If food poisoning fears emerge at the sight of bleeding, oozing flesh, toss pieces back in the skillet. Don’t overcook as buffalo can get tough very easily.

Pour 1 container washed mixed baby greens into bowl, remembering after California Spinach Disaster that greens can harbor E. coli as well as buffalo but not caring. Baste with the following, whisked together:

1/4 c olive oil
2 tbsp. balsamic vinegar
Salt and pepper to taste

Add sliced mushrooms. Add bleu cheese. Add steak. Toss. Eat.

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