Buffalo Recipes

Peppered Buffalo Steak with Roasted Corn Salsa

image :  Peppered Buffalo Steak with Roasted Corn Salsa

Ingredients

  • Roasted Corn Salsa

  • 2 corn cobs (or 2 cups frozen corn kernels, thawed)
  • 1 teaspoon olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro (coriander)
  • 1 teaspoon packed brown sugar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon ground cumin salt and freshly ground pepper
  • 2 ripe medium tomatoes, quartered, seeded and chopped
  • Peppered Buffalo Steaks

  • 4 buffalo steaks (such as New York) (about 1 lb/500g)
  • 1 teaspoon olive oil
  • 2 tablespoons coarsely ground fresh pepper
  • 4 garlic cloves, minced salt

Directions

If buffalo is unavailable, use beef tenderloin or rib eye steaks instead. If corn on the cob is unavailable, use frozen corn and cook it in a grill pan or frying pan.

To make the roasted corn salsa, preheat a barbecue or grill pan to medium-high and then grease. Remove and discard the husks and silk from the corn. Brush with a little oil and place on the preheated grill. Cook, turning occasionally, for 5 to 7 minutes or until cooked and a little charred. Remove from heat and let stand for about 5 minutes or until cool enough to handle. Stand one corn-cob on its end in a medium, shallow dish and run a knife down the length of the cob to remove the kernels. Repeat with the remaining cob. Whisk the juice, cilantro, sugar, jalapeno, cumin and a pinch of salt and pepper in a medium bowl until combined. Add the corn and tomatoes and stir until combined.

To make the peppered buffalo steaks, brush both sides of each steak with a little oil. Press the pepper and garlic into the steaks and sprinkle with a pinch of salt. Preheat a barbecue or grill pan to medium-high and then grease. Cook the steaks on the preheated grill for about 3 minutes on each side, depending on thickness of the steaks or until cooked to your liking (buffalo is a lean meat, so it is best cooked to rare or medium-rare). Remove the steaks from the heat and
cover with foil to keep warm for 5 minutes before serving.

Serve the steaks with the salsa.

Serves 4