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.
10m
PREP TIME
15m
COOK TIME
357
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- Spice-Rubbed Buffalo Steaks
- 2 teaspoons McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1 1/2 teaspoons McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 teaspoon McCormick Gourmet™ Organic Fennel Seed
- 1 teaspoon McCormick Gourmet™ 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
![substitution]( "substitution")
Substitutions available
- soy sauce
- 1 tablespoon cold butter
INSTRUCTIONS
- 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. Meanwhile, grill steaks over medium-high heat 10 to 14 minutes or until desired doneness, turning once. Serve steaks with Fig Balsamic Reduction
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