Ingredients
1/3 cup olive oil2 tablespoons red wine vinegar1 tablespoon lemon juice1 garlic clove, minced1/2 teaspoon salt1/8 teaspoon pepperDash Worcestershire sauce1/2 cup crumbled blue cheese2 bison sirloin or beef ribeye steaks (about 8 ounces each)6 cups torn salad greens1 medium tomato, thinly sliced1 small carrot, thinly sliced1/2 cup thinly sliced onion1/4 cup sliced pimiento-stuffed olives
Preparation
In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate.
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 135°; medium, 140°; medium-well, 145°). Thinly slice meat.
On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.
