Grilled Buffalo Steak with Radicchio-Beet Skewers
Recipe from EatingWell

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.


Grilled Buffalo Steak with Radicchio-Beet Skewers


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Prep Time: 40 mins
Total Time: 40 mins
Servings: 4 servings
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Ingredients
 
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  • 1/4  cup  crumbled goat cheese, or feta cheeseOn Sale
  • 4  teaspoons  white-wine vinegarOn Sale
  • 3/4  teaspoon  dry mustardOn Sale
  • 1    small shallot, mincedOn Sale
  • 1  tablespoon  minced fresh parsleyOn Sale
  • 3/4  teaspoon  kosher salt, dividedOn Sale
  • 3/4  teaspoon  freshly ground pepper, dividedOn Sale
  • 1  tablespoon plus 2 teaspoons  extra-virgin olive oil, dividedOn Sale
  • 2  small heads  radicchioOn Sale
  • 1  15-ounce can  baby beets, drained (the liquid can be reserved for Pickled Eggs)On Sale
  • 1  pound  buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portionsOn Sale
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Directions
1.
Preheat grill to high.
2.
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.
3.
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.
4.
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.

Tips:
Meat-Buying Tips:
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.
Nutrition information
Calories 222, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 55 mg, Sodium 451 mg, Carbohydrate 9 g, Fiber 2 g, Protein 25 g, Potassium 445 mg. Daily Values: Iron 20%. Exchanges: Vegetable 1,Lean Meat 3. Percent Daily Values are based on a 2,000 calorie diet
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Red Curry Bison Short Ribs with Baby Bok Choy

Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison short ribs. A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat. Bison short ribs, unlike beef short ribs, are quite lean and therefore can be enjoyed as part of a healthy diet. If you have time, prepare this dish through Step 2 a day ahead - the flavor of the sauce and tenderness of the meat get even better overnight. Serve with bowls of jasmine rice.

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