Saturday, August 27, 2005

seared buffalo salad wity papay-mango vinaigrette

½ cup each chopped fresh papaya and mango
¼ of 1 red onion, finely chopped
2 tbs fresh papaya seeds
½ cup olive oil
¼ cup rice wine vinegar
¼ cup champagne (or white wine)
2 tsp brown sugar
1 tsp soy sauce
salt/pepper to taste
striploin buffalo steaks, 1 per serving
mixed organic greens

In a medium bowl, whisk together first 9 ingredients. Set aside to let flavours mingle for about an hour.

Grill or oven-cook buffalo steaks to desired doneness. Slice and fan over a bed of mixed organic greens. Drizzle with papaya-mango dressing and serve.

Notes: Being, as it is, leaner than beef, choose quality cuts of buffalo, such as striploin or tenderloin, and don’t overcook. If you’re accustomed to well-done, you may find buffalo toughens up, so consider trying it a little pinker than usual. You’ll find, whether buffalo or beef, that a rarer finish equals more flavour.

No comments: