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Combine garlic and 1 1/2 teaspoons of the 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.