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Grilled Buffalo Steak with Radicchio-Beet Skewers

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Source: © EatingWell Magazine

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Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  4 servings

Richly flavored buffalo steak is 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.

RECIPE INGREDIENTS

1/4 cup crumbled goat cheese or feta cheese

4 teaspoons white-wine vinegar

3/4 teaspoon dry mustard

1 small shallot, minced

1 tablespoon minced fresh parsley

3/4 teaspoon kosher salt, divided

3/4 teaspoon freshly ground pepper, divided

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

2 small heads radicchio

1 15-ounce can baby beets, drained (the liquid can be reserved for Pickled Eggs)

1 pound buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions

Tip: Meat-Buying Tips:
Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.
Touch it if possible—it should be firm and not soft.
Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.

Grilled Buffalo Steak with Radicchio-Beet Skewers Recipe at Cooking.com

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DIRECTIONS

Preheat grill to high.

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 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.

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 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

222

Fat. Total:

Protein:

25g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

55mg

Sodium:

451mg

% Cal. from Fat:

36%

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Grilled Buffalo Steak with Radicchio-Beet Skewers

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