Grilled Buffalo Steak with Radicchio-Beet Skewers

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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
photographer: Ken Burris
Nutritionist Tested & Approved

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

Directions
  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.

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.


Nutritional Facts

Servings
4
Calories
222
Carbohydrates
9 g
Fat
9 g
Saturated Fat
2 g
Protein
25 g
Cholesterol
55 mg
Dietary Fiber
2 g
Potassium
450 mg
Sodium
451 mg
Yield
4 servings
Exchanges
1 vegetable
3 lean meat
Iron
20% daily value
Zinc
16% dv

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