Buffalo (bison) is lean and outrageously tasty. Grill zucchini slabs to serve alongside these strip steaks and balsamic-basted onions.
Method
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.
Nutritional Info:
Per serving: 290 calories (70 from fat), 8g total fat, 2g saturated fat, 120mg cholesterol, 690mg sodium, 15g carbohydrates (2g dietary fiber, 10g sugar), 38g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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