Wild Idea Buffalo Recipe of the Week – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE

August 21, 2019 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE. Made using the always delicious Wild Idea Buffalo Hanging Tender Steak. Seasoned with Olive Oil, Garlic, Anchovy Fillets, White Wine, and Herbs. You can find this recipe or purchase the Wild Idea Buffalo Hanging Tender Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO STEAK WITH BLISTERED TOMATO SAUCE
Many food items can stand on their own, but sometimes you hit a trifecta, where the equal balance of each emulsifies with the other and creates a party in your mouth.
You are going to love this dish. Simple. Delicious. And… easy. Note: I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.
Ingredients:

1 – 1 lb. Wild Idea Hanging Tender

3 – tablespoons olive oil.

1 – teaspoon salt & pepper

12 – ounces cherry tomatoes, halved

1 – teaspoon fresh thyme leaves or ½ dry

½ – teaspoon fresh oregano or ¼ dry

2 – cloves garlic, chopped or 1½ tablespoons

2 – anchovy filets

1 – tablespoon capers

½ – cup white wine

salt and black pepper to taste

Squeeze of fresh lemon

Preparation:

1 – Using a filet knife remove sinew piece that runs down the center of the hanging tender. This will give you two long strips of meat , one will be smaller in size than the other. Or, you can leave whole.
2 – Rub the steak pieces with 1 tablespoon olive oil and a teaspoon of salt and pepper. Allow to rest while you prepare the Blistered Tomatoes.
3 – For the tomatoes, heat two tablespoons of olive oil in a pan over medium high heat, and add the halved tomatoes spreading them evenly over the pan. . Allow them to cook for about 7 minutes.
4 – Add the herbs and garlic and stir to incorporate.
5 – Reduce heat to medium and continue to cook for 5 minutes.
6 – Remove the tomatoes form the heat while you prepare the steaks.
7 – Over a high heat, 500* grill – grill the prepped steaks for one and a half minutes on each side (smaller half of steak for just a minute on each side.
8 – Remove form the grill, cover and rest while finishing the tomatoes.
9 – Add the anchovies, breaking up with a spoon and add the capers and wine. Stir to incorporate and continue to cook until wine is reduced to half.
10 – Taste and season with salt & pepper and fresh squeeze of lemon before serving.
11 – Carve the steak into desired pieces and serve with Blistered Tomato Sauce and Risotto. So good!
https://wildideabuffalo.com/blogs/recipes/buffalo-steak-with-blistered-toamto-sauce

 

 

 

 

Wild Idea Buffalo – HANGING TENDER STEAK 16 OZ.

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs.

https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

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Wild Idea Buffalo Recipe of the Week – BISON STEAKS WITH CHIMICHURRI SAUCE

July 25, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON STEAKS WITH CHIMICHURRI SAUCE. The recipe is made using one of my favorite cuts, the Wild Idea Buffalo – HANGING TENDER STEAK. These are so tender and delicious! The Steaks are marinated in a Chimichurri Sauce. Chimichurri Sauce is a herb sauce that originated in Argentina. The recipe and preparation are both included below. You can find this recipe and purchase the Wild Idea Buffalo – HANGING TENDER STEAK along with all the Wild Idea Products at the Wild Idea Buffalo website, Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

Bison Steaks with Chimichurri Sauce
Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

Chimichurri Ingredients:

1 – cup fresh parsley, coarsely chopped

1 – tablespoon oregano

½ – tablespoon black pepper

1 – tablespoon chili flake or chili powder

½ – teaspoon salt

6 – cloves garlic

1 – teaspoon lemon juice

1/3 – cup white wine vinegar

1/3 – cup olive oil

Preparation:

1 – Place all ingredients in blender and puree.
2 – Divide Chimichurri sauce into 2 portions.
3 – Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
4 – Allow the steaks to marinade (based on cut) for 2 to 24 hours, with the last two hours before grilling at room temperature.
5 – Shake off excess marinade from steaks and grill over high heat, according to steak cut.
6 – Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
7 – Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.
Note: For recipe feature, I used the Hanging Tender (Hanger Steak). The hanger steak has a long piece of sinew that runs the length of the cut. You can leave it – which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.

I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinade it overnight.
https://wildideabuffalo.com/blogs/recipes/bison-steaks-with-chimichurri-sauce

 

 

Wild Idea Buffalo – HANGING TENDER STEAK 16 OZ.
Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Wild Idea Buffalo Recipe of the Week – BISON STEAKS WITH CHIMICHURRI SAUCE

November 8, 2017 at 6:21 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – BISON STEAKS WITH CHIMICHURRI SAUCE. They used the Wild Idea Buffalo Hanging Tender Steak for the recipe, I just ordered 2 of these Steaks last week. There’s also a recipe for the Chimichurri Sauce. You can find this recipe and purchase the Wild Idea Buffalo Hanging Tender Steak along with all the other Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

BISON STEAKS WITH CHIMICHURRI SAUCE
Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

Chimichurri Ingredients:

1 – cup fresh parsley, coarsely chopped

1 – tablespoon oregano

½ – tablespoon black pepper

1 – tablespoon chili flake or chili powder

½ – teaspoon salt

6 – cloves garlic

1 – teaspoon lemon juice

1/3 – cup white wine vinegar

1/3 – cup olive oil

Preparation:

1 – Place all ingredients in blender and puree.
2 – Divide Chimichurri sauce into 2 portions.
3 – Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
4 – Allow the steaks to marinade (based on cut) for 2 to 24 hours, with the last two hours before grilling at room temperature.
5 – Shake off excess marinade from steaks and grill over high heat, according to steak cut.
6 – Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
7 – Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.
* Note: For recipe feature, I used the Hanging Tender (Hanger Steak). The hanger steak has a long piece of sinew that runs the length of the cut. You can leave it – which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.

I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinade it overnight.
https://wildideabuffalo.com/blogs/recipes/bison-steaks-with-chimichurri-sauce

 


16 OZ. HANGING TENDER STEAK
Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

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