Grilled Buffalo or Elk Filet with a choice of two Salsas
Rated 5.0 stars by 1 users
Category
Buffalo
Cuisine
American
Author:
Jackson Hole Buffalo Meat Co
Servings
4
Prep Time
1
Cook Time
5-10 minutes
Impress your guests with this mouthwatering recipe for Grilled Buffalo or Elk Steak. With a choice of two flavorful salsas, this dish combines the natural richness of wild meat with the zesty goodness of homemade salsas.
Ingredients
Roasted Tomato and Watercress Salsa
- 4 large vine-ripe tomatoes
- 2 bunches fresh watercress, stems removed
- 2 shallots, finely diced
- 4 ounces extra virgin olive oil
- 2 lemons, squeezed, seeds removed
Roasted Corn Salsa
- 6 ears fresh corn
- 2 shallots, finely diced
- 2 limes – juiced
- 1 poblano pepper, finely diced, seeds removed
- 1 large vine-ripe tomato, finely diced
- 1 bunch fresh cilantro, stemmed & chopped
- Salt & fresh ground pepper to taste
Directions
For Roasted Corn Salsa: Roast fresh corn – husk on – over an open fire on the grill, turning constantly. Allow it to cool. Remove husk, cut corn kernels from the cob. Add remaining ingredients and toss. Refrigerate 30 minutes until ready to use.
For Tomato Salsa: Cut tomatoes in half. Brush with 1 ounce of the olive oil, sprinkle with salt and pepper. Roast on an open fire on the grill or in a 400-degree oven for 8-10 minutes. Allow it to cool. Squeeze out seeds. Cut into large dice. Mix remaining ingredients and toss. Refrigerate 30 minutes until ready to use.
Sprinkle steaks with salt and fresh ground pepper. Brush with olive oil. Grill or sauté to the desired temperature, serve with salsas.
Recipe Note
~ Recipe created by Richard Lemon
Chef/owner of Splendid Blendeds on East Atlantic Avenue in Del Ray Beach, Fl
