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Grilled Buffalo Steak with Radicchio-Beet Skewers
Grilled Buffalo Steak with Radicchio-Beet Skewers
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From: EatingWell Magazine, June/July 2006
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.
- By: Jessie Price EatingWell Editor-in-Chief
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup crumbled goat cheese, or feta cheese
- 4 teaspoons white-wine vinegar
- ¾ teaspoon dry mustard
- 1 small shallot, minced
- 1 tablespoon minced fresh parsley
- ¾ teaspoon kosher salt, divided
- ¾ 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
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Active
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Ready In
- 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, ¼ teaspoon salt and ¼ 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 1½ teaspoons oil. Rub steaks with the remaining ½ teaspoon oil. Season the steaks and skewered vegetables with the remaining ½ 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.
- Per serving: 221 calories; 9 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 25 g protein; 41 mcg folate; 55 mg cholesterol; 5 g sugars; 0 g added sugars; 295 IU vitamin A; 6 mg vitamin C; 45 mg calcium; 4 mg iron; 458 mg sodium; 450 mg potassium
- Nutrition Bonus: Iron (22% daily value)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 3 lean meat | 1 Carbohydrate Serving
