Southwest Grilled Bison Ribeye Salad

Southwest Grilled Bison Ribeye Salad

We like to think a good steak salad should feel just as satisfying as a full steak dinner, and this southwest grilled bison ribeye salad does exactly that. Tender slices of grilled Great Range Bison ribeye are layered over fresh greens, vegetables, and southwest-inspired toppings for a meal that feels fresh, hearty, and packed with flavor.

The grilled ribeye adds rich, savory flavor to the salad while the fresh vegetables and bold toppings keep everything balanced. A little smoky char from the grill works especially well with the southwest flavors, giving every bite a mix of freshness, texture, and hearty flavor without feeling overly heavy.

Because bison is naturally lean, ribeye cooks quickly while still staying tender and flavorful. Paired with crisp vegetables and bright southwest ingredients, this salad turns simple ingredients into a meal that feels filling enough for lunch or dinner.

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Southwest Grilled Bison Ribeye Salad

Serve up flavor with our Southwest Grilled Bison Ribeye Salad. With perfectly seasoned bison ribeye, fresh vegetables and delicious homemade dressing, you’ll be saying “yee-haw!”
Course Main Course
Cuisine American, Southwest
Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings 4 people

Ingredients

For Bison Ribeye:

  • 20 oz (2 packages) Bison Ribeye Steaks - pat dry
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • Canola oil - for grill

For Dressing:

  • 1/4 cup light mayonnaise
  • 2 tablespoons nonfat sour cream
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh lime juice
  • 1 teaspoon tomato paste
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 1/4 teaspoon salt

For Salad:

  • 1 large vine tomato - chopped (1 cup amount)
  • 3/4 cup canned kidney beans - drained and rinsed
  • 1/2 cup sliced black olives
  • 1/2 cup crushed tortilla chips
  • 1 avocado - pitted, peeled and chopped (about 1 cup)
  • 6 cups shredded romaine lettuce

Instructions

  1. Heat a grill or grill pan to medium high heat.
  2. Season bison all over with cumin, chili powder, and salt. Oil grill. Grill bison for 3 to 4 minutes on each side for medium. About 3 minutes per side for medium-rare. Transfer to a cutting board and let rest.
  3. In a small bowl, whisk together the mayonnaise, sour cream, parsley, lime juice, tomato paste, chili powder, garlic powder, cumin, water, and salt.
  4. In a large bowl, combine tomato, beans, olives, tortilla chips, avocado, and lettuce. Add the dressing and toss to combine. Divide salad among bowls or plates. Or, if you prefer, add dressing after serving.
  5. Slice the ribeye across the grain. Top salad with ribeye and serve immediately.
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