Grilled Buffalo Strip Steaks with Sweet and Sour Onions

Grilled Buffalo Strip Steaks with Sweet and Sour Onions

Serves 4
Buffalo (bison) is lean and outrageously tasty. Grill zucchini slabs to serve alongside these strip steaks and balsamic-basted onions.
  • 2 garlic cloves, minced
  • 3 teaspoons extra-virgin olive oil, divided
  • 2 buffalo strip steaks, each about 12 ounces and 1 1/4 inches thick
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon Himalayan pink salt or coarse sea salt, plus more for serving (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 2 large sweet or Spanish onions, peeled and each cut into 4 slabs
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Combine garlic and 1 1/2 teaspoons oil; brush all over buffalo steaks. Let steaks sit at room temperature as you prepare a grill for medium-high heat cooking. In a small bowl, combine vinegar, rosemary, fine sea salt and remaining 1 1/2 teaspoons oil.

Sprinkle steaks with pink salt and pepper; grill, turning once or twice, until they reach desired doneness, 8 to 10 minutes for medium-rare. Brush onion slabs with vinegar mixture and grill alongside steaks, turning occasionally and basting with vinegar mixture, until browned and tender, 10 to 12 minutes.

Transfer steaks to a cutting board and let rest 5 minutes. Slice thinly against the grain, transfer to a platter or plates, and surround with the onions. If you like, sprinkle a few more pinches pink salt around edges of plates or platter.
Nutritional Info: 
Per Serving: 290 calories (70 from fat), 8g total fat, 2g saturated fat, 120mg cholesterol, 690mg sodium, 15g carbohydrates, (2 g dietary fiber, 10g sugar), 38g protein.
Special Diets: 

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