Marinated and Grilled Buffalo Flank Steak with “Caesar” Butter, Morels and Asparagus
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Category
Buffalo
Servings
4
Prep Time
1-6 hour
Cook Time
5-10 minutes
Author:
Jackson Hole Buffalo Meat Co
Indulge in a burst of flavor with this quick and easy recipe for Marinated and Grilled Buffalo Flank Steak. Tender buffalo meat, marinated to perfection, takes center stage alongside a delectable "Caesar" Butter, earthy morel mushrooms, and crisp asparagus. Prepare to impress your taste buds and dinner guests with this mouthwatering combination that brings together the richness of buffalo, the savory notes of Caesar-inspired butter, and the freshness of seasonal vegetables.
Ingredients
-
1 ea. JHBMCo. Buffalo Flank Steak (1 -1.25#)
3 Tbsp extra virgin olive oil
2 Thbsp Worcestershire sauce
1tsp Thai fish sauce
2 tsp soy sauce
4 cloves of whole garlic
5 sprigs of fresh thyme
1 stick (1/2 cup) of softened, unsalted butter
- 1/4 tsp kosher salt
- 1 anchovy fillet, minced
- 1 clove garlic, minced
- 1/2 lemon, juiced and zested
- pinch of red pepper flakes
- 1 tsp fresh minced chive, thyme and parsley
- dash of Worcestershire
- cracked black pepper to taste
Buffalo Flank Steak Marinade
“Caesar"” Butter
Directions
Buffalo Flank Steak Marinade
Combine all the above ingredients in a nonreactive dish. Add the flank steak to the marinade. Cover with plastic wrap, refrigerate and let marinate for 1 to 6 hours.
“Caesar"” Butter
In a small bowl, add the above ingredients and mash together to fully incorporate all the “Caesar"” flavors with the butter.
- Pre-heat your grill to a high heat!
- The buffalo flank steak is a thin and lean cut, so you will want to cook the steak quickly over high heat to get that beautiful, umami rich char without overcooking it.
- When the grill is hot enough to only be able to hold your hand directly above the grate for a second or two, it's ready!
- Remove the steak from the marinade and be sure to wipe off any of the garlic or thyme sprigs that may be adhering.
- Grill for approximately 4 minutes on the first side, being sure to watch and contain any flare-ups. The steak should have a nice amount of char at this point. Flip the steak and finish to desired doneness. (We recommend a nice medium rare!)
- Let the steak rest for as long as it was cooking (7-8 minutes)! This step is critical for retaining all those meaty juices.
- While the steak is resting, throw some asparagus spears on the grill to char-up and sauté a handful of morel mushrooms with a few tablespoons of the “Caesar” butter.
- Thinly slice the buffalo flank steak (always against the grain for tenderness), add your asparagus and morels, and place a few tablespoons of the “Caesar” butter on top to melt.
