Buffalo is a wonderfully flavourful, lower-fat alternative to beef. Searing these steaks directly over a hot fire keeps them tender and moist.
For the steaks:
4 teaspoons soy sauce
2 teaspoons peanut oil
1 teaspoon freshly ground pepper
1 teaspoon cardamom
1/2 teaspoon onion powder
1/2 teaspoon paprika
4 buffalo strip steaks, about 10 ounces each
To make the steaks: Combine all ingredients except steaks. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.
For the gravy:
2 Portobello mushrooms, about 3 ounces each
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, divided
2 tablespoons minced onion
6 to 8 cloves garlic, minced
1/8 teaspoon freshly ground pepper
1/2 cup red wine
1-1/2 cups brown gravy
Meanwhile, prepare the gravy: Rub the Portobello mushrooms with 2 tablespoons of the olive oil, lemon-pepper seasoning, and 1/4 teaspoon of the salt. Grill the mushroom for 8-10 minutes over direct medium heat. Remove from grill, cut into small dice, and set aside.
Sauté the minced onion and garlic in the remaining 2 tablespoons of the oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushroom. Stir to blend; simmer for 15 minutes, stirring occasionally.
For gas grills, increase heat to High. Grill steaks over Direct High heat for 8 to 12 minutes, turning once halfway through grilling time, or until desired doneness.
Makes 4 servings.
