Buffalo Steaks With Pickled Corn Salad And Hottish Sauce Recipes

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BUFFALO-STYLE SKIRT STEAK AND CORN



Buffalo-Style Skirt Steak and Corn image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
1 tablespoon Buffalo hot sauce
Kosher salt
4 ears of corn, husked and halved
1 1/2 pounds skirt steak, cut into 4 pieces
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1/4 cup crumbled blue cheese (about 2 ounces)

Steps:

  • Preheat a grill to medium high. Combine the butter, hot sauce and 1/2 teaspoon salt in a small bowl; set aside.
  • Grill the corn, turning often, until lightly charred, about 10 minutes. Transfer to a plate. Meanwhile, rub the steak with the olive oil and season with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes; slice.
  • Spread the Buffalo butter on the corn and the steak. Top the steak with the blue cheese.

Nutrition Facts : Calories 543 calorie, Fat 34 grams, SaturatedFat 14 grams, Cholesterol 149 milligrams, Sodium 507 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 42 grams

MARINATED BISON/BUFFALO STEAKS WITH A PEPPERCORN SAUCE



Marinated Bison/Buffalo Steaks With a Peppercorn Sauce image

I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.

Provided by The Flying Chef

Categories     Wild Game

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

4 buffalo steaks (could use a less expensive cut.)
1 (330 ml) bottle brown beer
1/2 cup packed dark brown sugar
5 tablespoons lime juice, fresh
1 red onion, coarsely chopped
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/2 teaspoon tabasco brand pepper sauce
1/2 cup white wine
2 shallots, finely chopped
1 tablespoon fresh coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
2 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 teaspoon beef bouillon granules
1 teaspoon cornflour, heaped
1/2 cup whipping cream

Steps:

  • Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.
  • Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
  • Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
  • Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare.
  • If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
  • If you want to serve it over mushrooms, here are the amounts you will need.
  • 500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc. whatever is available.).
  • 2 Tablespoons Butter.
  • 1 Clove garlic, crushed.
  • 11/2 Tablespoons fresh parsley, finely chopped.
  • In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
  • To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.

PICKLED CORN AND PEPPERS



Pickled Corn and Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 1 quart

Number Of Ingredients 10

1 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
1/2 green bell pepper, cut into 1/2-inch strips
1/2 red or orange bell pepper, cut into 1/2-inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeno peppers, thinly sliced

Steps:

  • Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.
  • Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
  • Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.

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