Seared bison salad

Delight in the flavors of seared bison combined with vibrant greens and zesty dressing in this refreshing and satisfying salad. Perfect for any meal.

Ingredients:

• 1 tablespoon dijon mustard
• 1 teaspoon light brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoon red-wine vinegar
• 1/4 teaspoon worcestershire sauce
• 1/3 cup olive oil
• 1 tablespoon olive oil
• 910g flank steak
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 450g baby arugula
• 3 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 3/4 cup crumbled blue cheese
• 3 tablespoon minced chives

Instructions:

1. Combine 1 tablespoon of Dijon mustard, 1 teaspoon of light brown sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 2 tablespoons of red-wine vinegar, 1/2 teaspoon of Worcestershire sauce, and 1/3 cup of olive oil in a small bowl. Keep it aside for later use.
2. Warm up 1 tablespoon of oil in a pan over medium-high heat. Dry off the steaks and season them with 1 teaspoon of salt and 1/2 teaspoon of pepper.
3. Once the oil is hot, place the steaks in the pan and sear until they are brown, which usually takes about 5 minutes. Turn them over and let them cook for another 3 minutes for medium-rare. Depending on the size of your pan, you may need to cook the steaks in batches. Move the meat to a cutting board and allow it to rest for about 5 minutes.
4. After the meat has rested, cut the steaks into thin slices at a diagonal angle against the grain of the meat. In a big bowl, combine 1 pound of arugula, 3 cups of halved tomatoes, 1/2 red onion thinly sliced, and 3/4 cups of blue cheese. Drizzle the dressing over the salad and mix everything together. Transfer the mixture to serving plates and add the sliced steak on top, then sprinkle with 3 tablespoons of minced chives.

Summary:

• Calories: 2878 kcal
• Fat: 195 g
• Protein: 232 g
• Carbs: 51 g
• Potassium: 6370 mg
• Magnesium: 517 mg