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Grilled Buffalo Steak With Radicchio-Beet Skewers

Grilled Buffalo Steak With Radicchio-Beet Skewers
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WebMD Recipe from

Richly flavored buffalo steak is complemented by the bite of radicchio, mellowed a bit by the grill, the earthy-sweet beets and a creamy goat cheese dressing. Buffalo is a tasty option but, because it's so lean, is best cooked rare to medium-rare.

Prep: 40 minutes | Total Time: 40 minutes
  • 1/4 cup
    crumbled goat cheese, or feta cheese
  • 4 teaspoons
    white-wine vinegar
  • 3/4 teaspoon
    dry mustard
  • small shallot, minced
  • 1 tablespoon
    minced fresh parsley
  • 3/4 teaspoon
    kosher salt, divided
  • 3/4 teaspoon
    freshly ground pepper, divided
  • 1 tablespoon plus 2 teaspoons
    extra-virgin olive oil, divided
  • 2 small heads
  • 1 15-ounce can
    baby beets, drained
  • 1 pound
    buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions
  1. Preheat grill to high.
  2. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.
  3. Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.
  4. Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.



Meat-Buying Tips: Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging. Touch it if possible—it should be firm and not soft. Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.

Nutritional Information

Makes: 4 servings
  • Calories222
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol55 mg
  • Carbohydrates9 g
    • Dietary fiber2 g
  • Protein25 g
  • Sodium451 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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