Seared Buffalo Salad
- SERVINGS: 4
The strip steak is one of the firmest cuts of buffalo. Together with crisp spicy radishes and silky cellophane noodles, it makes a delicious first–course salad or light lunch. Cutting the noodles is easiest if you use scissors. For bigger pieces of buffalo, simply slice the meat rather than cutting the slices into strips.
- 1 ounce cellophane noodles, cut into 4-inch lengths
- One 8-ounce buffalo strip steak
- Salt and freshly ground pepper
- 3 1/2 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1/2 pound radishes, cut into matchsticks
- 2 large scallions, cut lengthwise into 2-inch-long strips
- In a medium bowl, cover the noodles with warm water and let stand until pliable, about 20 minutes; drain. Bring a medium saucepan of water to a boil and add the noodles. Cook, stirring, until al dente, about 1 minute. Drain the noodles in a colander, lifting them every few minutes to dry them.
- Season the buffalo with salt and pepper. Heat 1/2 tablespoon of the oil in a small skillet. Add the steak and cook over moderately high heat until well browned and rare in the center, about 3 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
- In a small bowl, combine the remaining 3 tablespoons of olive oil with the sherry vinegar and 1/4 teaspoon each of salt and pepper.
- Thinly slice the steak crosswise across the grain. Stack the slices and cut the meat lengthwise into thin strips. In a bowl, toss the steak strips with the radishes, scallions and noodles. Add the dressing, toss again and serve at once.
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Congratulations to Mei Lin, winner of Top Chef Season 12.