Buffalo meat may be lower in fat and cholesterol, but it still has a rich beefy flavor. We have paired it with a Compound butter made with wild leeks and a twist on a Panzanella salad made with Spring Ontario Asparagus

Buffalo meat may be lower in fat and cholesterol, but it still has a rich beefy flavor. We have paired it with a Compound butter made with wild leeks and a twist on a Panzanella salad made with Spring Ontario Asparagus

INGREDIENTS  (makes 4 portions)

For the Butter

1/2 lb. ramps (wild leeks), trimmed & cleaned
1lb salted butter, brought to room temperature
1/2 lemon zested & juiced
salt & pepper to taste

For the steaks 

Olive oil
1 1/2 teaspoons kosher salt
1 teaspoon pepper
Four 8-ounce buffalo strip loin steaks

For the Panzanella

Four thin slices of peasant bread, torn into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2lb fat asparagus, peeled
1/4 cup red wine vinegar
Salt
Freshly ground pepper
2 cups baby arugula  
1/2 small red onion, wedged
3 oz. aged Gouda  

METHOD

For the wild leek butter

Trim the root ends from the ramps and clean them well under cold running water. 

Blanch the clean ramps quickly by dropping them for 30 seconds in a large pot of boiling salted water. Remove the ramps from the boiling water with tongs and shock them in a sink full of ice and water to cool them down quickly so they retain their fresh green color. Drain the ramps, squeezing out as much liquid as you can with your hands. 

With a sharp knife, thinly slice the chilled & drained blanched ramps. 
In a large bowl (or Kitchen Aid mixer with a paddle), mix butter, lemon juice, ramps, salt and pepper. 

Form logs of the mixture and wrap tightly in pieces of wax paper, parchment paper or plastic wrap. 

Set aside for use

For the steaks

Season the steaks with salt pepper and olive oil. Heat the grill to medium-high. Grill the steaks, about 5 minutes per side for medium rare.

For the panzanella

At the same time season your asparagus, peasant bread, red onion and grill until tender and adequately charred to your liking

In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss.

Serve on a platter with your Bison striploin smothered with the wild leek butter (you will have extra butter) Enjoy!

 

Buy Black Angus Fine Meats & Game Bison Striploin here