Cuban-Style Steak

Cuban-Style Flat Iron Steak
  • 2 8 oz. flat iron steaks
  • 3 limes, juice and zest
  • 2 oranges, juice and zest
  • 2/3 cup extra-virgin olive oil
  • 6 cloves minced garlic
  • 1/4 cup diced onion
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1 tbsp. cooking oil
  1. Whisk together lime juice and zest, orange juice and zest, olive oil, garlic, onion, oregano, cumin, salt, and pepper in a bowl. Reserve 1/2 cup marinade to drizzle over grilled steaks.
  2. Place steaks in marinade, cover and refrigerate for at least 1 hour, up to overnight.
  3. Preheat grill or grill pan to medium high heat. If you can only keep your hand over the heat for 2 to 3 seconds, it’s hot enough. Brush grill lightly with cooking oil. Place steaks on grill and grill 4 to 5 minutes per side for medium rare.
  4. Remove steaks from the grill, drizzle with reserved marinade, cover loosely with foil and allow to rest 10 minutes.

Shepherd's Pie

Shepherd’s Pie
  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1 egg yolk
  • 2 tablespoons cooking oil
  • 1 cup chopped onions
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground buffalo
  • 1 teaspoon kosher salt
  • Fr eshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1/2 cup turkey or chicken stock
  • 1/2 cup red wine
  • 1/8 teaspoon cinnamon
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen peas
  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and 1/4 teaspoon pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the cooking oil into a saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and cinnamon and stir to combine. Add the buffalo, salt and 1/2 teaspoon pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, stock, red wine, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the buffalo mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Crock Pot Buffalo London Broil

Crock Pot Buffalo London Broil
  • 1-2 pounds London Broil
  • 1 packet dry onion soup mix
  • 1 1/2 teaspoons garlic powder
  • 1 bottle of your favorite beer
  1. In a large Crock Pot, combine beer, onion soup mix, and garlic powder. Stir to combine. Add London Broil. Turn to coat in the liquid mixture.
  2. Cover the Crock Pot and cook on low 6-7 hours. If you are home, flip the London Broil every 2 hours. If not, no worries.
  3. Meat is done when it is meltingly tender.

Soy-Marinated Buffalo London Broil

Soy-Marinated Buffalo London Broil
  • 1-2 pounds London Broil or Flank steak
  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar
  • 1 clove garlic, thickly sliced
  • 1/2 teaspoon black pepper
  • 8 scallions, ends trimmed
  • 1 tablespoon sesame seeds
  1. Mix together the soy sauce, sugar, and garlic until the sugar dissolves. Put the meat into a container or ziplock bag and combine with marinade. Let marinate for 20 minutes or up to 5 hours, turning at least once.
  2. Adjust rack to upper third of oven and turn on broiler. Transfer meat to a foil-lined rimmed baking sheet, reserving the marinade. Sprinkle the meat with the pepper and broil, about 5 minutes per side for medium-rare.
  3. Transfer the meat to a cutting board. Let sit for 10 minutes before slicing thinly across the grain.
  4. Meanwhile, place a skillet over medium-high heat and bring the marinade to a boil. Add the scallions, reduce heat to medium, and cook for 2 minutes.
  5. Serve meat with marinade drizzled over the top and accompanied by white rice.

Creamy Buffalo Stroganoff with Buttered Noodles

Creamy Buffalo Stroganoff with Buttered Noodles
  • 2 pounds London Broil or Sirloin Steak, sliced thinly
  • 4 cloves garlic, roughly chopped, plus 2 cloves, minced
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 sprig fresh rosemary, leaves removed
  • 1 large sprig fresh thyme, leaves removed
  • 1 1/2 pounds cremini mushrooms
  • 1 1/2 pounds white button mushrooms
  • 1/2 cup chopped shallots
  • 1/4 cup white wine
  • 2 cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • 1 pound egg noodles
  • 3 tablespoons unsalted butter
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons freshly chopped green onions
  1. Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
  2. In a large skillet, melt butter. Brown buffalo in batches. Remove and keep warm.
  3. Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add wine to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper.
  4. Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
  5. To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with meat slices. Garnish with fresh parsley and green onions.

Buffalo Stroganoff

Buffalo Stroganoff
  • 2 pounds buffalo London Broil or Sirloin Steak, trimmed and cut into thin strips
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 10 ounces broth
  • 1/2 teaspoon ground mustard
  • 3 tablespoons chili sauce
  • 1 pound sliced fresh mushrooms
  • 2 cups sour cream
  • hot cooked noodles
  • minced fresh parsley, for garnish
  1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add buffalo and shake until well coated.
  2. In a large skillet, melt butter. Brown meat in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Return meat to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour.
  3. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

Slow Cooker Orange Buffalo

Slow Cooker Orange Buffalo
  • 1 1/2 pounds buffalo round steak, sliced into strips
  • 1/4 cup soy sauce
  • 2 teaspoons ground ginger
  • 3 tablespoons honey
  • 1/2 cup orange juice
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 6 green onions, sliced
  • 1 small head bok choy, cut in 1-inch chunks
  • White or brown basmati rice for serving, cooked
  1. For best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. This can also be done a few hours in advance. Dump the contents into a slow cooker and add the vegetables on top.
  2. Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Serve over rice with the crock juice.

Mexican Buffalo Burger

Mexican Buffalo Burger
  • 2 pounds ground buffalo
  • 3 garlic cloves, minced
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp paprika
  • 1 tsp salt
  • cracked black pepper
  • 6 slices of cheese
  • Guacamole
  1. Combine first 11 ingredients in a large bowl and mix well.
  2. Heat a large frying pan and add some oil. Fry a small amount of the burger mixture to check the seasoning. Adjust if necessary.
  3. Form into 6 patties and fry for 2-3 minutes, flip and fry for another 2-3 minutes. Then flip again and fry for 1-2 minutes, flip and fry for another 1-2 minutes or until cooked through to your preference. You can of course do the same thing on a hot grill. After flipping the burger the first time, place a slice of cheese on the patty and allow to melt while the patty is cooking. Serve on hamburger buns with guacamole.

Buffalo Chipotle Burger with Caramelized Red Onions

Buffalo Chipotle Burger with Caramelized Red Onions
  • 2.5 pounds ground buffalo meat
  • 2 tablespoons oil
  • 1 large red onion, halved, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 4 chipotle peppers with adobo sauce from a can, minced
  • 1/4 cup minced fresh cilantro
  • 1 garlic clove, minced
  • 1 tablespoon grated lime zest
  • Generous pinch of salt
  • A few grinds black pepper
  • 8 slices Monterey Jack cheese
  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, for 15 minutes or until onions are golden brown. Drizzle with vinegar and stir to combine. Remove from heat and keep warm.
  2. Preheat grill to medium-high heat. In a large bowl, combine ground buffalo, chipotle, cilantro, garlic, lime zest, salt, and pepper. Use your hands to mix well and form into 8 patties. Oil the grill grate and grill burgers 2-3 minutes, flip and cook for another 2-3 minutes. Then flip again and cook for 1-2 minutes, flip and cook for another 1-2 minutes or until cooked through to your preference.
  3. Lay slices of cheese over burgers and cook for another 1 or 2 minutes or until burgers are cooked through.

Tex-Mex Buffalo London Broil with Mango-Lime Salsa

Tex-Mex Buffalo London Broil with Mango-Lime Salsa
  • 1-2 pound London broil
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 2 teaspoon olive oil
  • For Mango-Lime Salsa
  • 2 cups diced fresh mango
  • 3 tablespoon minced white onion
  • 1 jalapeno, seeded and minced
  • 1 clove fresh garlic, grated
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  1. In a small bowl, whisk together the brown sugar, lime juice, cumin, chili powder, and red pepper flakes. Season both sides of the London broil with salt and pepper. Rub the brown sugar mixture all over both sides of the meat (at this point, the meat can be marinated in the refrigerator for up to 24 hours).
  2. Brush the oil all over a stove‑top grill pan, outdoor grill, or griddle and preheat to medium‑high. Add the meat to the hot pan or grill and cook for 7‑8 minutes per side for medium. Remove the meat from the heat and let stand for 10 minutes before slicing crosswise into 1/4 inch thick strips.
  3. Meanwhile, to make the salsa, combine all the ingredients in a medium bowl and toss to combine. Serve the steak slices with the mango salsa spooned over top.