Wednesday, April 6, 2011

Grilled Buffalo Steak with Radicchio-Beet Skewers

This buffalo recipe is richly flavored and complemented by the bite of radicchio, mellowed a bit by the grill, the earthy-sweet beets and a creamy goat cheese dressing.
Buffalo is a tasty option but, because it's so lean, is best cooked rare to medium-rare.
4 servings
Active Time: 40 minutes

* 1/4 c. crumbled goat cheese, or feta cheese
* 4 tsp. white-wine vinegar
* 3/4 tsp. dry mustard
* 1 small shallot, minced
* 1 Tbs. minced fresh parsley
* 3/4 tsp. kosher salt, divided
* 3/4 tsp. freshly ground pepper, divided
* 1 Tbs. plus 2 tsp. extra-virgin olive oil, divided
* 2 small heads radicchio
* 1 15-oz. can baby beets, drained (the liquid can be reserved for Pickled Eggs)
* 1 lb. buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions


1. Preheat grill to high.
2. Place cheese in a medium bowl and mash it with the back of a spoon until creamy.
Add vinegar, dry mustard, shallot, parsley, 1/4 tsp. salt and 1/4 tsp. pepper; whisk to combine. Continue whisking and slowly drizzle in 1 Tbs. oil until blended. Set aside.
3. Cut each radicchio head in half, core and quarter each half.Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 tsp. oil. Rub steaks with the remaining 1/2 tsp. oil.
Season the steaks and skewered vegetables with the remaining 1/2 tsp. salt and pepper.
4. Grill the steaks 3 to 4 minutes per side for medium-rare.
Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total.
Transfer the steaks to a plate; let rest for 5 minutes.
Remove the vegetables from the skewers.
Serve the steaks and vegetables drizzled with the sauce.

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