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Grilled Buffalo Steak with Radicchio-Beet Skewers

http://www.eatingwell.com/recipes/grilled_buffalo_steak_with_radicchio_beet_skewers.html

From EatingWell:  June/July 2006, EatingWell Serves Two

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.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

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

Preparation

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 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon 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 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.
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.

Nutrition

Per serving : 222 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 55 mg Cholesterol; 9 g Carbohydrates; 25 g Protein; 2 g Fiber; 451 mg Sodium; 445 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat

Tips & Notes

• 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.