Archive for the ‘Buffalo Steak Recipes’ Category

Ingredients for the Horseradish Salsa

3 medium (about 1 pound) ripe tomatoes, diced into 1/2-inch pieces
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt

Ingredients for the Buffalo Filet Steaks

1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 clove garlic, crushed with garlic press
4 Smoky Hill Bison buffalo filet steaks

Directions

1. To prepare horseradish salsa: In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups.

2. To prepare tenderloin steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over filet steaks. Place buffalo steaks on grill over medium heat and cook 10 to 12 minutes for medium-rare or until of desired doneness, turning steaks over once. Serve bison filet steaks with horseradish salsa.

Dressing:
1/4 cup Balsamic vinegar
1 clove garlic, minced
1/3 cup canola oil
1 tbsp.
1 T. sun dried tomatoes
2 t. chili oil
1/2 t. lemon juice, fresh
1/2 t. Worcestershire sauce

12 Butter lettuce leaves
2 T. sesame seeds
4 portions assorted baby greens
4 sprigs fresh mint
4 1/2 oz. Smoky Hill Bison buffalo steak
2 tbsp. cilantro, chopped

 Directions

Prepare dressing and set to the side. Slice the bison steak into thin medallions and marinate in the dressing for at least 2 hours. Drain marinade and reserve. Sear the buffalo steak medallions very briefly if you prefer the buffalo meat partially cooked and chill for 2-3 minutes.

Arrange butter leaves on plates. Top the butter leaves with the baby greens and lay the bison steak medallions on top of the greens. Drizzle with the reserved dressing. Sprinkle with toasted sesame seeds and chopped cilantro. Garnish with sprig of mint.

Ingredients

1 3/4 pounds Smoky Hill Bison buffalo steaks
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3/4 cup crumbled blue cheese
8 cups romaine lettuce – rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
1/2 cup sliced red onion
1/4 cup sliced pimento-stuffed green olives

Directions

1. Preheat grill for medium hot heat.
2. Lightly oil grate. Place buffalo steak on grill and cook for 6 to 8 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice buffalo steak into bite size pieces.
3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
4. On to chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with bison steak and drizzle with dressing. Serve with crusty grilled French bread.

Ingredients

3 lbs. Smoky Hill Bison buffalo steak
2 onions, sliced
2 tbsp. butter or margarine
1 cup ketchup
2 tsp. salt
1 T. Worcestershire sauce
1/4 tsp. pepper
1/4 cup water
1 large lemon, sliced 

Directions

Brown steak and put in large baking dish or Dutch over. Rub with butter and seasoning. Cover with lemon and onion slices. Combine ketchup, Worcestershire sauce and water. Pour over steak. Cover tightly. Bake at 350 degree F for 1-2 hours. Makes 4 to 6 servings.

Ingredients

 2 Smoky Hill Bison buffalo steaks (Rib eye, sirloin, or tenderloin)
1 T. olive oil
1/4 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 c. green onions, thinly sliced

Directions

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions is tender. Season with salt and pepper; cool completely.

Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks.

Set oven to BROIL.  Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.
Broil until top side is brown; approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.

Ingredients

1/2 lb. Smoky Hill Bison buffalo Steak
2 T. lemon juice
1 clove garlic, minced or pressed
2 T. salad oil
1 tsp. ground ginger
1 T. instant minced onion
2 T. brown sugar
1/4 tsp. pepper
2 T. soy sauce 

Directions

Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over steak, cover and refrigerate for 6 hours or till next day. Lift steak from marinade and drain briefly (save marinade). Place on barbecue and cook for 6 minutes, turning once and basting with reserve marinade.

Ingredients

1 1/4 lbs. Smoky Hill Bison buffalo Steak cut in strips
1-10 oz. can mushrooms
1/4 tsp. (pepper
1 lb. tomatoes
1 tsp. salt
2 T. molasses
1 or 2 green peppers sliced
3 T. soy sauce
1 large onion sliced
1-10 oz. can green beans

Directions

Place bison strips, flour, salt and pepper in cork pot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high for 1 hour, then low for 7- 8 hours. Serve with rice.

Ingredients

2 pounds of Smoky Hill Bison flat iron steaks
1 tablespoon ground paprika
2 teaspoons salt
1 teaspoon chipotle chile powder
2 teaspoons chili powder blend
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

Directions

Combine all seasonings and spices. Rub the steaks all over with the seasonings, wrap in plastic or put in a food storage bag. Refrigerate for 2 hours. Grill over high heat for 4 to 6 minutes on each side.

Ingredients

1 can (14 1/2 oz) beef broth
1/3 c. balsamic vinegar
1/3 c. reduced sodium soy sauce
3 cloves garlic, minced
1/2 c. finely chopped onion
3 T. Dijon mustard
1 T. Worcestershire Sauce
1 bay leaf
1 t. dried basil
1/2 t. each dried oregano, thyme, and sage
1/4 t. black pepper
1 lb. Smoky Hill Bison buffalo flank steak

Directions

Combine broth, vinegar, soy sauce, garlic, onion, mustard, Worcestershire Sauce, and all seasonings in a sealable plastic food storage bag. Seal and shake to mix. Place steak in bag and marinate in the refrigerator for 1 to 8 hours.

Remove meat from marinade and broil 5-6 inches from heat source, about 3 minutes per side (rare) or 4 minutes per side (medium). Remove meat, place on a cutting board and let set for 10 minutes.

Thinly slice across the grain on the diagonal. Use meat for fajitas, salads, Philadelphia cheese steak sandwiches, etc.