Grilled Buffalo Steak with Radicchio and Beet Skewers

I love cooking big game meat. Bison (better known as buffalo) is higher in protein, and lower in cholesterol than pork, chicken or beef. Buffalo steaks are just as tender and flavorful as their beef brothers, but with a whole lot more nutrition to offer! Try this recipe on for size, and don't tell your family it's bison. Watch their reactions, I bet no one will suspect they are eating healthier!

Ingredients

• 1/4 cup crumbled goat cheese or feta cheese
  
• 4 teaspoons white-wine vinegar
  
• 3/4 teaspoon dry mustard
  
• 1 small shallot, minced
  
• 1 tablespoon minced fresh parsley
  
• 3/4 teaspoon kosher salt, divided
  
• 3/4 teaspoon freshly ground black pepper, divided
  
• 5 teaspoons extra virgin olive oil, divided
  
• 2 small heads radicchio
  
• 1 (15 ounce) can baby beets, drained (the liquid can be reserved for Pickled Eggs)
  
• 1 pound buffalo New York strip steaks cut into portions

Recipe Directions:
Preheat grill to high. 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 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside. 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 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper. 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.
Source:Buffalo Steak Skewers Recipe