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.

Jessie Price
Source: EatingWell Magazine, June/July 2006


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

221.4 calories; protein 25.4g 51% DV; carbohydrates 8.5g 3% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 5g; fat 9.2g 14% DV; saturated fat 2.4g 12% DV; cholesterol 55.1mg 18% DV; vitamin a iu 295.3IU 6% DV; vitamin c 5.9mg 10% DV; folate 41.3mcg 10% DV; calcium 45.3mg 5% DV; iron 4mg 22% DV; magnesium 47.5mg 17% DV; potassium 450.3mg 13% DV; sodium 457.9mg 18% DV; thiamin 0.1mg 5% DV.