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Grilled Buffalo Steak with Radicchio-Beet Skewers

June/July 2006, EatingWell Serves Two

Your rating: None Average: 4.7 (6 votes)

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.


Grilled Buffalo Steak with Radicchio-Beet Skewers Recipe

Makes: 4 servings

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 222 calories; 9 g fat (2 g sat, 5 g mono); 55 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 451 mg sodium; 445 mg potassium.

Nutrition Bonus: Iron (20% daily value), Zinc (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 3 lean meat



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