CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Seared Buffalo Strip Steak with Red Fruit, Candied Walnuts, Saga Bleu Cheese and Greens

Serves 4

Slightly spiced and seared buffalo meat is sliced and fanned over a sweet and savory salad for a surprisingly light, refreshing dish that’s perfect for a lightweight red like Beaujolais Nouveau. Crunchy nuts and creamy cheese round out the experience.

Ingredients

2 Buffalo Strip Steaks, trimmed of all fat and sinew

To taste: Kosher or Sea Salt and Black Pepper, freshly ground

1 tsp. Garlic Seasoning

1/4 tsp. Pickling Spice, ground to a very fine powder

2 Tbsp. Canola Oil

1 Tbsp. Canola Oil

1/2 Sweet Onion, small dice

3 Garlic Cloves, minced

1 cup Beaujolais Nouveau, reduced down to 2 Tbsp. along with 1 tsp. Sugar

1 Tbsp. Sherry Vinegar

1/4 cup Olive Oil

To taste: Kosher or Sea Salt and Black pepper, freshly ground

8 cups Arugula, Friseé or other Mixed Greens, cut into bite-size pieces

1/2 cup Candied Walnuts

1/2 pt. Blueberries

1-1/2 cups Blackberries

1-1/2 cups Purple Grapes, seedless, halved if large

3/4 cup Saga Bleu Cheese, cut into small pieces

Directions

1. Heat a large, nonstick skillet over medium-high heat. Meanwhile, season steaks on all sides with the salt, pepper, garlic seasoning and pickling spice. Add the first measure of canola oil to hot pan and swirl to coat. Add steak and sear for approx. 1 min. Flip steaks over and repeat. Remove steaks to a plate and allow to cool to room temperature. Cover and set aside to chill.

2. In a small sauté pan, over medium heat, sweat onions in second measure of canola oil approx. 20 min., or until translucent and beginning to brown. Add garlic, mix well and cook until garlic has lost its raw smell and is slightly brown – do not burn! Remove vegetables from heat. Stir in reduced red wine/vinegar liquid and olive oil. Cool to room temperature. Season to taste with salt and pepper.

3. Toss mixed greens in just enough of dressing to lightly coat. Place a mound of greens on each plate. Divide fruit, nuts and cheese among plates. Slice meat against the grain, on a slight bias, into 1/4”-thick slices. Shingle meat over greens and drizzle with the remaining dressing.

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