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

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • 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.

Tips

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 calories; protein 25.4g; carbohydrates 8.5g; dietary fiber 1.8g; sugars 5g; fat 9.2g; saturated fat 2.4g; cholesterol 55.1mg; vitamin a iu 295.3IU; vitamin c 5.9mg; folate 41.3mcg; calcium 45.3mg; iron 4mg; magnesium 47.5mg; potassium 450.3mg; sodium 457.9mg; thiamin 0.1mg.
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