- 4
Ingredients
- 4 SERVINGS
- • 12 ounces dark beer, preferably Mexican
- • 1/4 cup firmly packed dark brown sugar
- • 2 tablespoons cider vinegar
- • 1 clove garlic, split
- • 1 bay leaf
- • 11/4 to 11/2 pounds boneless buffalo loin, about 31/2 inches thick
- • 2 tablespoons canola oil
- • 6 cups thinly sliced onions, separated into rings
- • 1 ancho chili pepper, seeds and stem removed
- • Salt and freshly ground black pepper to taste
Preparation
Step 1
1. Combine beer, sugar, vinegar, garlic, and bay leaf with buffalo in a large resealable plastic bag or non-reactive bowl. Seal or cover, and marinate for at least 30 minutes, or refrigerate overnight.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Stir in onions and, after 2 or 3 minutes when onions begin to wilt, adjust heat down to medium or medium-low. Sauté onions until tender and pale golden color, 12 to 15 minutes, stirring frequently. While onions are cooking, cover chili with boiling water and let it stand until softened, 4 to 5 minutes. Drain and finely chop, then stir into onions. Onions may be done ahead to this point.
3. Light a gas or charcoal grill and heat until medium. Remove buffalo from marinade and blot dry. Reserve marinade. Cook 8 to 9 minutes on first side, then turn and cook second side for another 8 minutes. Move meat to indirect heat if it becomes very crusty before cooking time is elapsed.
4. While buffalo cooks, pour about 1 cup of the marinade over the onions and reduce over high heat until marinade evaporates and glazes onions. Season to taste with salt and pepper.
5. When steak is done, transfer to a wooden slicing board and let rest for about 5 minutes. Cut across the grain into 1-inch thick slices. Top with a large spoonful of Kickin’ Onions.