Marinated and Grilled Buffalo Flank Steak with “Caesar” Butter, Morels and Asparagus
Rated 5.0 stars by 1 users
Category
Buffalo
Cuisine
American
Author:
Jackson Hole Buffalo Meat Co
Servings
4
Prep Time
1-6 hour
Cook Time
5-10 minutes
Prepare to impress your taste buds and dinner guests with this mouthwatering combination that brings together the distinct richness of buffalo, the velvety notes of Caesar-inspired butter, and the invigorating freshness of seasonal vegetables. Each bite is a journey through a perfectly balanced ensemble of flavors, transforming a simple grilled steak into a gourmet masterpiece. Whether you're a culinary enthusiast or hosting a special occasion, this Marinated and Grilled Buffalo Flank Steak is sure to elevate your dining experience to new heights.
Ingredients
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1 ea. JHBMCo. Buffalo Flank Steak (1 -1.25#)
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3 Tbsp extra virgin olive oil
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2 Thbsp Worcestershire sauce
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1tsp Thai fish sauce
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2 tsp soy sauce
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4 cloves of whole garlic
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5 sprigs of fresh thyme
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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.
