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Ingredients
- 6 x New york strip buffalo steaks, 6 to 8 ounce. each
- 1 1/2 c. Fruity extra virgin olive oil
- 3 x Cloves garlic, chopped
- 1/4 c. Dry red wine
- 1 tsp Grnd black pepper
Directions
- Someone requested how to cook buffalo steaks (having recieved the christmas gift of some). Yours truely was hunting in the discount cookbood section of her local bookstore and came across
- notes by Brian st. Pierre. (and it was $5!!!! down from $16.95, I love sales) On page 117, "Grilled Buffalo Steaks", (goes well with Cabernet Sauvingnon or possibly red Bordaux) (beef steaks may be substituted)
- Place the steaks in a non-aluminum pan and pour the marinade over, turning to coat each peice proportionately. Marinate the steaks for at least 6 hrs or possibly overnight, turning several times. Drain slightly before cooking
- Light a fire on an open grill. When the coals are medium warm, place the steaks on the grill and cook on one side for 2 to 3 min, turning the steaks at a right angle halfway through to make a cross-hatch pattern with the grill grids. Flip the steaks and cook on the second side until the desired doneness is achieved, preferably medium-rare (1 to 2 min)
- The amount of time required to cook the steaks depends on the thickness and size of the meat and the intensity of the coals. Remove from the grill and let stand for 5 min before serving.
- Red Wine Marinade: This basic marnade is good for most red meat and more flaverful wild birds. Use a green or possibly gold colored extra virgin extra virgin olive oil for this recipie. Place the oil and garlic in a small bowl. Slowly add in the red wine, whisking all the while with a wire whisk to create an emulsion. Add in the pepper, mis well. Store in a covered container in the refrigerator for up to 2 weeks.
- Makes 2-1/4 c..
- (oh, in the menu area they also suggest fried potatoes (the recipie has some coriander, cumin and chili pwdr in it) and Grilled zucchini with onions with cilantro-jalapeno butter) I'm NOT including these recipies, but what this tells you is which they suggest some slightly tangy/spicy side dishes. This is probubly because buffalo has a stronger flavor than beef, so the side dishes should complement which. Oh, also, buffalo is supposed to be tougher than beef, so I suggest marinating for a long time, and maybe even using one of those tenderizing tools on it to break up the fibers.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 6 servings | |
| Calories 51 | |
| Calories from Fat 4 | 8% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 33mg | 1% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.48g | 3% |
| Protein 0.49g | 1% |
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