- 4 - 8-ounce buffalo filets or New York Strip Steaks
- Salt and fresh ground pepper
- Sprinkle steaks with salt and fresh ground pepper. Brush with olive oil. Grill or sauté to the desired temperature, serve with salsas.
- ~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
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. 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.
~ Recipe created by Richard Lemon
Chef/owner of Splendid Blendeds on East Atlantic Avenue in Del Ray Beach, Fl
