Ingredients

 

Salad: 

• 1 cup (250 mL) red wine

• 1/4 cup (60 mL) olive oil

• 4 cloves garlic, sliced

• 2 tsp (10 mL) herbes de Provence

• 1 tsp (5 mL) salt and pepper

• 1/4 tsp (1 mL) brown sugar

• 4 Noble Premium Bison Inside Round Steaks
  or Noble Premium Bison Top Sirloin Steaks (2 lb/908 g)

• 1 lb (500 g) mini potatoes

• 1/2 lb (250 g) French green beans, trimmed

• 4 cups (1 L) arugula

• 2 cups (500 mL) halved cherry tomatoes

​

Olive Tapenade Vinaigrette:

• 1/3 cup (75 mL) olive oil

• 3 tbsp (45 mL) white wine vinegar

• 1 tsp (5 mL) Dijon mustard

• 1/2 tsp (2 mL) salt and pepper 

• 1/4 cup (60 mL) finely chopped Nicoise olives

• 1 small shallot, minced

• 1 tbsp (15 mL) finely chopped fresh thyme

• 4 tsp (20 mL) finely chopped fresh tarragon 

 

Directions

​

1. Salad: In shallow dish, stir together wine, oil, garlic, herbes de Provence, salt, pepper and brown sugar; add steaks, tossing to coat. Refrigerate for at least 4 hours or up to overnight. 

2. Meanwhile, cook potatoes in pot of boiling salted water for 12 to 15 minutes or until tender. Drain well; let cool completely and cut in half. Set aside.

3. In same pot, cook green beans in boiling salted water for 3 to 5 minutes or until just tender. Transfer to bowl of ice water to refresh; drain well and set aside.

4. Olive Tapenade Vinaigrette: Whisk together oil, vinegar, mustard, salt and pepper; stir in olives, shallot, thyme and tarragon.

5. Preheat grill to medium-high heat; grease grate well. Remove steaks from marinade, shaking off any excess. Discard marinade. Grill steaks for 4 to 5 minutes per sidefor medium-rare or until cooked as desired. Let rest for 10 minutes before slicing. 

6. Arrange arugula, tomatoes, potatoes, green beans and sliced steak on 4 plates; drizzle with vinaigrette. 

 

Tips

​

• Add halved hard-boiled eggs to salad if desired. 

• Garnish salad with finely crumbled goat cheese if desired.