It is my goal to try something different as often as I can. Now that doesn’t mean I am going to go to an ethnic restaurant and order squid boiled in its own ink and still moving. No I am far to squeamish for that. But I will dip my toe in the different pool at least a couple times a month. So, while down at the farmer’s market, that I try to frequent as often as I can, I saw Buffalo Steaks and asked about them.

Buffalo and Bison meat is low in colesterol and fat, but high in protein. It is very high in flavor and has the same cuts that beef would. Just like beef, it is best served medium–rare, and there is little preparation that is required.

So I purchased some prepared Buffalo Steaks and this is how it went.

METHOD

1. Preheat your grill to medium, around 350°F to 400°F.
2. Have your Buffalo Steaks thawed and room temperature. Pat them dry with paper towel.
3. Place steaks on the grill, spread 1 tsp. of Orgasmic Onion on each of the steaks. Spread and mash garlic onto the steaks.
4. Cook approximately 5 mins per side, or until you have nice grill marks. Use the finger test to check and see if they are done. If not, flip the steaks over and wait another 2 mins. Check again.
5. Serve with a side of vegetables. Sweet corn on the cob was a nice accompaniment. As the steaks are beyond full of flavor, a very savory flavor, you want quiet tasting vegetables to go with it. Not strong onion, leeks, peppers, but something like corn, peas, and carrots.

Up here in Canada the weather isn’t snowy ALL year round, but it sure looked pretty dark and ominous that day. I got really lucky, and was able to grill the steaks up before the storm hit, although I did have the big umbrella handy. But like I said, unless there’s 10 feet of snow and I can’t get the grill cover off, I can still get out there and grill!

My husband and I had steak left over after all of that. I mean we could have both kept on eating, but we made ourselves stop. But the big question was, what to do with the leftovers…

METHOD

1. Grease your grill by wiping oil on the grids where you are cooking, preheat your grill to low.
2. Slice the leftover steak into thin slices.
3. Pull out your wrap and lay it flat. Spread the caesar dressing on the wrap and then lay out the lettuce and tomatoes in a line. If you want, slice the tomatoes in half so that they lay flat as well. Toss on the cheese in a straight line. On top of the cheese lay one line of buffalo slices. Place one of the lettuce leaves on top of that, and lay another row of buffalo. Repeat until you have used all of the sliced meat. Try to make several rows of meat side by side. I hate going to wrap places and all the meat is clustered at one end of your wrap. This way you will have meat in every bite.
4. Roll the wrap by folding up a 1–inch section at the bottom, and then rolling the wrap parallel to the rows of meat. Once you have your wrap in a roll, you can fasten it closed with a toothpick, carefully.
5. Place the wrap on the grill and heat until there are grill marks on the bottom. Using tongs, carefully flip the wrap over and repeat.

This was a really great lunch, and the meat with the creamy sauce and cheese and tomatoes… well the whole darn thing was absolutely delicious. So good in fact that I stole the other ½ of the leftover buffalo and had another the next day.

Happy Grilling!