Chefs are celebrating the taste and lean qualities of exotic meats with lighter preparations. These buffalo steaks are seasoned with an allspice rub and served with a sophisticated fig balsamic reduction.

Makes 4 servings.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 357
Sodium: 724mg
Fat: 17g
Carbohydrates: 22g
Cholesterol: 72mg
Fiber: 2g
Protein: 29g

Spice-Rubbed Buffalo Steaks with Fig Balsamic Reduction

Ingredients

Spice-Rubbed Buffalo Steaks:
2 teaspoons McCormick® Gourmet Collection Allspice, Ground
1 1/2 teaspoons McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 teaspoon McCormick® Gourmet Collection Fennel Seed, finely crushed
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
4 buffalo steaks (6 ounces each)
Fig Balsamic Reduction:
4 fresh Turkish figs, quartered lengthwise
1/3 cup balsamic vinegar
1 tablespoon Kecap Manis or soy sauce
1 tablespoon cold butter

Directions

1. For the Buffalo Steaks, mix allspice, pepper, fennel and sea salt in small bowl. Season both sides of steaks with spice mixture. Set aside.

2. For the Fig Balsamic Reduction, mix figs, balsamic vinegar and Kecap Manis in small saucepan. Bring to simmer on medium heat. Reduce heat to medium-low; cook 10 to 12 minutes or until sauce has reduced by half. Remove pan from heat. Stir in butter until well blended. Keep sauce warm.

 3. Meanwhile, grill steaks over medium-high heat 10 to 14 minutes or until desired doneness, turning once. Serve steaks with Fig Balsamic Reduction.

Tips

Test Kitchen Tip: Kecap Manis is a thick sweet soy sauce, typically used in Indonesian cooking. It can be found in Asian groceries.

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