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Grilled Buffalo Steak with Radicchio-Beet Skewers

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  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.
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
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:   4 servings
Calories: 222
Fat. Total: 9g
Protein: 25g
Carbohydrates, Total: 9g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 55mg
Sodium: 451mg
% Cal. from Fat: 36%
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