Friday, July 30, 2010

Buffalo Strip Steak w/Veggies and Bacon


Buffalo Strip Steak (6oz)
Bacon (2-3 slices), cut into 1" slices
Broccoli or Asparagus
Sea Salt and Black Pepper

Here's how you do it:
  1. Preheat oven to 415F
  2. Season buffalo w/sea salt (very lightly since you're using the bacon) and pepper.
  3. Heat an oven-proof pan over medium-high heat. Add bacon slices and cook until fat is rendered and bacon is browned. 
  4. Sear the buffalo until a crust forms, about 2 minutes. Flip and then transfer to the preheated oven. 
  5. Cook until medium-rare, 5-7 minutes. 
  6. Remove from oven and transfer to a plate. Leave the bacon in the pan and add the veggies. Toss to coat and transfer the pan back into the oven. Cook until veggies begin to caramelize, 5-7 minutes depending on the veggie and size. 
  7. Remove the pan from the oven, transfer the veggies to your plate, and while the pan is still hot, give the meat a final searing. 
  8. Serve and enjoy!






Veggies + Bacon + 415F Oven = Total Awesomeness!!! Try it and love it!

15 comments:

MidniteScrapper said...

That looks AMAZING. I've never had buffalo...hmmmm...

jencereghino said...

I had only tried ground buffalo, before these meals, but will definitely be making this again. Try it! :)

Lsmalls21 said...

looks amazing dude!!!

Trixie said...

Hi Jen!
Do you find the buffalo at the grocery store,or farmers market? BTW: What jerky do you eat? I ask because so many out there have added sugar etc.

jencereghino said...

Thanks, Smalls! :)

jencereghino said...

Trixie~ I found these steaks at a local natural foods store, The Natural Grocer; I've also bought buffalo, elk, ostrich, and lamb from them in the past. I've also found buffalo at Whole Foods; they carry it in the butcher department and in the frozen foods.

As for jerky...check out this brand:

http://www.sheltons.com/cgi-bin/sheltons/23-0991.html?id=ZHSAFW6X

It is marinated in Tamari (wheat-free soy), but doesn't have the sugar like most.

And, Paleo Kits are always a good option:

http://stevesoriginal.com/cart/paleokit/

I'm working on creating my own, as I haven't found one that I absolutely love. So...I'll keep you posted.

Trixie said...

Thanks Jen!
BTW: Went out for sushi today and the chef made me rolls no rice! I did forget that the soy sauce has wheat and had some:(

Trixie said...

Hey Jen,
Quick question..how do I figure how much protein to eat at each meal?

Kim said...

Awesome blog!!! Keep up the great work.

jencereghino said...

Hi Trixie!

Sorry for the late response...I've been traveling. :) I experimented with Zone for a quick while last year and got a pretty good grasp on what works for me...I add more protein or carbs, depending on my workouts and have found that my body works better with more fat, overall, than this particular lifestyle suggests. I hope that helps! I would suggest it as a starting point, in conjunction with Paleo.

jencereghino said...

Thank you, Kim!

Trixie said...

Thanks Jen!

debbiedoesraw aka grass fed momma said...

Jen, I am new to paleo, former raw vegan, been eating grass fed bison, wild fish etc for about a year and a half.
I made this, but my buffalo slice was FAT and it was pretty raw on the inside, even after another trip to the oven. But I have to say, my family dug it and ate all the broccoli and all the well done parts of the bison.
Thanks, I love your blog!
Debbie

debbiedoesraw aka grass fed momma said...

I posted my results on my blog and linked to yours!
Thanks again Jen!
Deb
http://grassfedmomma.blogspot.com/2010/09/buffalo-broccoli-and-bacon-dinner-peach.html

jencereghino said...

Thanks, Deb!

I was a vegetarian for about 13 years. I began eating fish in my early 20s and then only a year ago, when I began experimenting with Paleo, started incorporating meat into my diet. I try to stick to wild game (mostly buffalo) but will occasionally eat grass fed and finished beef and/or organic, free-range chicken. And, I eat A LOT of eggs. I just recently started eating bacon again and really feel like I've been missing out! :)

For me the hardest, but most significant, transition (from vegetarian eating) was the elimination of grains, beans, and legumes. What about you?

As far as the bison, the cut will definitely make a difference with regard to cooking time and even how the meat should be cooked. The sirloin steaks can be seared off more easily than a roast, that might be better seared and then slow-cooked along with root vegetables. Just a thought.

Thanks for checking out my blog!
Jen