Recipes Main Ingredient Buffalo
Corn Salad
1/2 C. corn kernels (fresh or frozen)
1/4 C. each red onion, red pepper, yellow pepper, tomato, and cucumber
1 t. garlic, chopped
5 T. olive oil
fresh lemon and lime juice, to taste
4 Broadleaf Buffalo New York Steaks, 8 oz. each
salt and pepper, to taste
1 oz. fresh cilantro, chopped
In a large mixing bowl combine all the vegetables (except cilantro) and garlic with 4 tablespoons of olive oil. Squeeze in fresh lemon and lime juice, to taste, stir and set aside.
Season Buffalo steaks with salt and pepper, to taste. Heat pan until very hot, then add 1 tablespoon of olive oil. Sear steaks about 2-3 minutes on each side until evenly browned. Remove Buffalo steaks from the pan to rest on a plate.
Using the same pan, add in the corn salad and the cilantro, toss. Cook over high heat for 1 minute. Season with salt and pepper, to taste.
Pour corn salad over buffalo steaks and serve immediately with your favorite potato or rice.