Bison Steak + Roasted Potato Salad with Champagne Vinaigrette

Filling and full of rich flavors, this Bison Steak + Roasted Potato Salad with Champagne Vinaigrette is a wonderful, healthy meal.

If you love beef steak, you'll love bison steak. Buffalo meat is tender and "beefy" in flavor, but it's also low in fat. I find buffalo steak medallions at my local supermarket by the regular beef steaks. They are super affordable and couldn't be easier to prepare. I think they are best cooked rare to medium rare.

Bison Steak + Roasted Potato Salad with Champagne Vinaigrette
Serves 2

• 2 (6 oz) bison steaks
• 6 baby potatoes (I used yellow, red, + purple), halved
• 1/4 cup crumbled gorgonzola
• 6 cups torn and washed salad greens
• cucumber slices
• microgreens
• salt + pepper

Champagne Vinaigrette

• 1/2 small shallot, minced (or 1 small garlic clove, crushed)
• 1/2 teaspoon dijon mustard
• 1/2 to 1 teaspoon honey (optional; I used this stevia honey blend) 
• 1 tablespoon champagne vinegar
• 2 tablespoons extra virgin olive oil
• salt + pepper

To a jar, add all the vinaigrette ingredients. Tighten the lid and shake to combine. Refrigerate until ready to use.

Preheat the oven to 350 F. Arrange the potatoes on a sheet pan. Drizzle with olive oil and sprinkle with salt & pepper. Shake the pan to coat. Roast for about 15 to 20 minutes, or until tender. Set aside to cool slightly.

Heat a seasoned & greased cast iron pan over medium heat. Season the steaks heavily with salt and pepper. Cook until desired doneness. Allow to rest on a cutting board before thinly slicing. 

Dress the lettuce with desired amount of vinaigrette. Scoop into two serving bowls. Arrange the steak, potatoes, gorgonzola, cucumbers, and microgreens over the lettuce. Serve & enjoy!