Best Buffalo Style Skirt Steak And Corn Recipes

BUFFALO STEAKS WITH PICKLED CORN SALAD AND HOTTISH SAUCE

Buffalo Steaks with Pickled Corn Salad and Hottish Sauce image

Provided by Marc Forgione

Time 8h50m

Yield 4 servings

Number Of Ingredients 35

Ingredients

1 cup chopped fresh curly parsley
3 tablespoons minced shallot
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1 teaspoon pink peppercorns, crushed
Extra-virgin olive oil
4 8-ounce buffalo strip steaks
Kosher salt and freshly ground black pepper
Flaky sea salt
2 cups corn kernels (from about 4 ears of corn)
1/2 cup white wine vinegar
1 tablespoon sugar
Kosher salt
1 teaspoon turmeric
1/2 cup extra-virgin olive oil
Juice of 2 limes
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 shallot, finely diced
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh curly parsley
1 tablespoon Amber spice mix or 1 teaspoon chili powder
Canola oil
1/2 white onion, diced
1/2 small green bell pepper, diced
1/2 small red bell pepper, diced
1 large clove garlic, finely diced
1/2 small jalapeno pepper, finely diced
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1/2 cup good-quality tomato juice
2 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
Kosher salt

Steps:

Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl. Add enough olive oil to cover. Place the steaks in a container or large zip-top bag, add the marinade and toss to coat. Refrigerate overnight.
Make the corn salad: Place the corn in a nonreactive bowl. Combine the white wine vinegar, sugar, 1 teaspoon salt and the turmeric with 1/4 cup water in a small nonreactive saucepan and bring to a boil. Pour over the corn, cover with plastic wrap and refrigerate overnight.
Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat. Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes. Add the chili powder and cayenne; toast the spices about 2 minutes. Add the tomato juice, red wine vinegar, mustard and 1 cup water. Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes. Transfer to a blender and puree until completely smooth. Add 1/4 to 1/2 cup water to loosen the sauce, if needed. Season generously with kosher salt. (The sauce can be made up to 3 days ahead; cover and refrigerate.)
Preheat a grill to medium high. Remove the steaks from the marinade and season well with kosher salt and black pepper. Grill approximately 4 minutes on each side for medium rare. Let rest while you finish the corn salad.
Drain the corn. Add the olive oil and lime juice and let sit 5 minutes, then add the bell peppers, shallot, tarragon, parsley, Amber spice mix and 1 tablespoon of the hottish sauce. Season the steaks with a little flaky sea salt. Serve with the corn salad and a little hottish sauce on the side.

SKILLET STEAK WITH PINK-PEPPERCORN BUTTER

Skillet Steak with Pink-Peppercorn Butter image

One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 50m

Number Of Ingredients 10

Ingredients

1 small shallot, thinly sliced (2 tablespoons)
1 Meyer lemon
Flaky sea salt and freshly ground pepper
2 tablespoons unsalted butter, room temperature
2 teaspoons pink peppercorns, lightly crushed
2 tablespoons extra-virgin olive oil
1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry
2 cups packed frisee, white and light-green parts only
1/4 cup packed fresh mint leaves
Baguette, for serving (optional)

Steps:

Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.
Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.