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Buffalo Steaks with Grilled Mushroom and Garlic Gravy
Buffalo is a wonderfully flavorful, lower-fat alternative to beef.
Searing these steaks directly over a hot fire keeps them tender and
moist.
For the steaks:
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4 |
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teaspoons soy sauce |
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2 |
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teaspoons peanut oil |
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1 |
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teaspoon freshly ground pepper |
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1 |
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teaspoon cardamom |
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1/2 |
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teaspoon onion powder |
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1/2 |
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teaspoon paprika |
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4 |
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buffalo strip steaks, about 10 ounces each |
For the gravy:
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2 |
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portobello mushrooms, about 3 ounces each |
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4 |
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tablespoons extra virgin olive oil, divided |
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1/2 |
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teaspoon lemon-pepper seasoning |
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1/2 |
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teaspoon salt, divided |
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2 |
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tablespoons minced onion |
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6 to 8 |
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cloves garlic, minced |
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1/8 |
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teaspoon freshly ground pepper |
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1/2 |
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cup red wine |
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1-1/2 |
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cups brown gravy |
To make the steaks: Combine all ingredients except steaks. Rub on both
sides of the steaks, cover, and refrigerate for 2 to 4 hours.
Meanwhile, prepare the gravy: Rub the portobello mushrooms with 2 tablespoons
of the olive oil, lemon-pepper seasoning, and 1/4 teaspoon of the salt.
Grill the mushroom for 8-10 minutes over direct medium heat. Remove from
grill, cut into small dice, and set aside.
Sauté the minced onion and garlic in the remaining 2 tablespoons
of the oil for 1 to 2 minutes; add the wine and reduce until wine is
gone. Add the brown gravy and reserved mushroom. Stir to blend; simmer
for 15 minutes, stirring occasionally.
For gas grills, increase heat to High. Grill steaks over Direct High
heat for 8 to 12 minutes, turning once halfway through grilling time,
or until desired doneness.
Makes 4 servings.
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