Grilled Buffalo Steak with Radicchio-Beet Skewers by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Grilled Buffalo Steak with Radicchio-Beet Skewers

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.

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
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

Preparation:

Preheat grill to high.

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.

Tip:

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.