Grilled Buffalo Steak with Radicchio-Beet Skewers

Grilled Buffalo Steak with Radicchio-Beet Skewers
Grilled Buffalo Steak with Radicchio-Beet Skewers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 black pepper, divided

  • 5

    teaspoons extra virgin olive oil, divided

  • 2

    small heads radicchio

  • 1

    (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 portions

Directions

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.

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