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.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1/4 cup crumbled goat cheese or feta cheese
4 teaspoons white-wine vinegar
3/4 teaspoon dry mustard
1 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 radicchio
1 15-ounce can baby beets, drained (the liquid can be reserved for Pickled Eggs)
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.

NUTRITION INFORMATION: Per serving: 222 calories; 9 g fat (2 g sat, 5 g mono); 55 mg cholesterol; 9 g carbohydrate; 25 g protein; 2 g fiber; 451 mg sodium; 445 mg potassium.
Nutrition bonus: Iron (20% daily value), Zinc (16% dv).
Exchanges: 1 vegetable, 3 lean meat; 1 Carbohydrate Serving.

TIP: 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.

Niawen/thank you for this interest'g recipe....now as a Native North American...our ancestors staple was to eat buffalo. & you never EVER saw a fat Indian now did you? well it works & now U know why the Non-Indians didn't want my people to eat it! glad to see that its mak'g its way back onto my plate!

kwatsi, Plattsburg, NY