Grilled buffalo steaks

Yield: 6 Servings

Measure Ingredient
6 \N New york strip buffalo steaks; 6 to 8 oz. each
1½ cup Fruity olive oil
3 \N Cloves garlic; minced
¼ cup Dry red wine
1 teaspoon Ground black pepper


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 New Game Cuisine: selected Menus and suggested wines, by Janet Hazen, Wine 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 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 evenly. Marinate the steaks for at least 6 hours or overnight, turning several times. Drain slightly before cooking Light a fire on an open grill. When the coals are medium hot, place the steaks on the grill and cook on one side for 2 to 3 minutes, 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 till the desired doneness is achieved, preferably medium-rare (1 to 2 minutes) 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 minutes before serving.

Red Wine Marinade: This basic marnade is good for most red meat and more flaverful wild birds. Use a green or gold colored extra virgin olive oil for this recipie. Place the oil and garlic in a small bowl. Slowly add the red wine, whisking all the while with a wire whisk to form an emulsion. Add the pepper, mis well. Store in a covered container in the refrigerator for up to 2 weeks. Makes 2-¼ cups.

(oh, in the menu area they also suggest fried potatoes (the recipie has some coriander, cumin and chili powder in it) and Grilled zucchini with onions with cilantro-jalapeno butter) I'm NOT including these recipies, but what this tells you is that 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 that. 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.) JAPLADY@... (REBECCA RADNOR)


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