Bison Steak Salad

Author: Chef Mark Perrier


  • 2 Bison NY Steaks
  • Oil for cooking


    • 1 head radicchio
    • 4 head endive
    • 1 bunch dandelion
    • ½ cup toasted and chopped walnuts
    • Gorgonzola piccante
    • Aged balsamic


    • 1 shallot diced
    • ¼ cup balsamic vinegar
    • 1 cup olive oil
    • S & P

    Pull meat from fridge and bring to room temperature. Roughly an hour. Season the steaks liberally with S & P. Heat oil in a heavy bottomed skillet till smoking. Add steaks and sear till caramelized on both sides, flipping once. Remove and rest in a warm spot once an internal temperature of 125 F is reached.

    For the vinaigrette, combine the vinegar and shallot. Season with a nice pinch of salt and stir to dissolve. Whisk in Olive oil. Season to taste with S & P and vinegar if needed.

    Tear the lettuces into bite sized pieces. Add ½ of the walnuts and cheese. Dress lightly with vinaigrette. Thinly slice steak and fan on top of salad. Re-season with finishing salt. Garnish with the remaining nuts, crumbled cheese and aged balsamic.