Bay Area Foodie

Yes, that says Buffalo. How did we come about preparing such a unique kind of meat? Here is the scenario…

Setting - Whole Foods Meat Counter

Mike: “That london broil looks nice”
Me: “I think that’s buffalo”
Mike: “No, the meat above that is buffalo”
Me: “No, I’m pretty sure that is also buffalo”
Mike (to the butcher): “I’ll take that nice london broil”

Setting - Our Kitchen unpacking the groceries

Me (looking at the wrapped meat label): “I knew it was buffalo…”

So that’s how we ended up eating a weird cut of buffalo. Oddly after scouring epicurious and foodtv.com I couldn’t find that many preparation options for our broil. We ended up using a recipe I found on the Eating Well website. Because Buffalo is a super lean meat you have to cook it pretty rare to avoid making it tough. Mike as always did a bang up job grilling and everything turned out nice. The sauce was similar to a Greek tzatzikiz and went perfect with the meat and the bitter radicchio. I adore beets so those were the highlight of the dish for me. Although tasty I don’t think this will go on our list of things to make again.