PREP TIME: 30 min
COOK TIME: 10 min
SERVES: 4
SALAD INGREDIENTS
- 1 lb. antelope steak (backstrap, flank or tenderloin)
- Salt and pepper
- 1 head iceberg lettuce, cut into quarters
- 1 small red onion, thinly sliced
- 4 oz blue cheese crumbles
- 6 oz cherry tomatoes, halved
- 1 large avocado, diced
- 6 bacon slices, chopped and cooked until crispy
- 6-8 chives, chopped
- Balsamic glaze
- Optional toppings: hard-boiled eggs, grilled corn, chopped pecans or shredded Colby Jack cheese
BLUE CHEESE DRESSING INGREDIENTS
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp minced yellow onion
- 3 cloves garlic, minced
- 3 tbsp parsley, chopped
- 8 oz crumbled blue cheese
- Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Put in a jar and store up to 2 weeks.
SALAD PREPARATION
Preheat the grill to medium-high heat, 375-400 degrees.
Pat the antelope steak dry and generously season with salt and pepper.
Grill the antelope until the internal temperature reaches your desired temperature. Remove, wrap in foil and let rest for 5 minutes, then slice thinly.
Place the quartered lettuce on a platter or plate, and equally distribute onion slices, tomatoes, avocado pieces and blue cheese crumbles over top. Drizzle the salad with blue cheese dressing and balsamic glaze, and sprinkle with chopped bacon and chives. Place the sliced antelope either on top the salad or to the side.
This is a great dish to do family style or individually.