Caesar Salad, Bison Style

A new twist on an old favorite.

  • 1 boneless top sirloin steak (1 lb/450 g)
  • 1 cup (250 ml) Caesar salad dressing
  • ¼ cup (60 ml) Dijon mustard
  • ¼ cup (60 ml) lemon juice
  • 6 slices French bread sliced in 1” (2 ½ cm) slices
  • 12 cups torn romaine
  • 1 medium tomato, chopped


  1. Place steak in a large resealable plastic bag or shallow glass container. 
  2. In a bowl, combine salad dressing, mustard and lemon juice; set aside ¾ cup (180 ml). 
  3. Pour remaining dressing mixture over steak. Seal or cover and refrigerate for 1 hour, turning occasionally. 
  4. Brush both sides of bread with ¼ cup (60 ml) of the reserved dressing mixture. 
  5. Grill bread, uncovered, over medium heat for 1 to 2 minutes on each side or until lightly toasted. Wrap in foil and set aside. 
  6. Drain steak, discarding marinade. 
  7. Grill, covered, for 4 to 7 minutes on each side or until meat reaches desired doneness. 
  8. Place romaine and tomato on serving platter. 
  9. Slice steak diagonally; arrange over salad. 
  10. Serve with the bread and remaining dressing. Serves 6.

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