Buffalo (bison) is an excellent alternative to industrially produced meat from domestic livestock.
Nutritionally, you get more protein and nutrients with fewer calories and less fat.
People are rapidly discovering the deliciously healthy taste of bison.
It's meat tastes like fine beef, with a sweeter and richer flavor.
Bison is naturally flavorful and tender and can be prepared very much the same as beef.
Health Benefits of Bison
Grass-fed Bison provides nutrient dense, low fat, low cholesterol meat.
With as many Omega-3s per serving as salmon, and three to six times the amount of omega-3s as grain fed animals.
It contains the highest-know levels of the fat-blocker and anti-carcinogen.
CLA (conjugated linolaic acid).
Research on CLA.
Is showing evidence that CLA has the potential to reduce the risk of cancer.
Obesity, diabetes, and many immune disorders.
It also has high concentrations of selenium, a natural trace element that acts as a mood elevator.
Bison fits the dietary recommendations of the American Heart and American Diabetes associations.
Grass-fed Bison contains four times the amount of vitamin-E found in grain fed beef.
It's also a rich source of the vitamin beta-carotene.
A vital antioxidant which reduces the risk of cancer by preventing cell degeneration.
The following barbecued steak recipe is richly flavored.
And complemented by the bite of radicchio, mellowed a bit by the grill.
The earthy-sweet beets and a creamy goat cheese dressing.
This variety of meat is a tasty option but, because it's so lean, it's best cooked rare to medium-rare.
Makes 4 Servings
Active Time: 40 minutes
Total Time: 40 minutes
* 1/4 c. crumbled goat cheese, or feta cheese
* 4 tsp. white-wine vinegar
* 3/4 tsp. dry mustard
* 1 small shallot, minced
* 1 Tbs. minced fresh parsley
* 3/4 tsp. kosher salt, divided
* 3/4 tsp. freshly ground pepper, divided
* 1 Tbs. plus 2 tsp. extra-virgin olive oil, divided
* 2 small heads of radicchio lettuce
* 1 15-oz. can baby beets, drained (the liquid can be reserved for (Pickled Eggs)
* 1 lb. buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions
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 tsp. salt and 1/4 tsp. pepper; whisk to combine.
Continue whisking and slowly drizzle in 1 Tbs. oil until blended.
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 tsp. oil.
Rub Buffalo steaks with the remaining 1/2 tsp. oil.
Season the steaks and skewered vegetables with the remaining 1/2 tsp. 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 & Notes
* 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.
9 g. Fat (2 g. Saturated, 5 g. Monosaturated);
55 mg. Cholesterol;
9 g. Carbohydrates;
0 g. Added Sugars;
25 g. Protein;
2 g. Fiber;
451 mg. Sodium;
445 mg. Potassium.
Iron (20% daily value),
Zinc (16% dv).Tweet
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