Chefs are celebrating the taste and lean qualities of exotic meats with lighter preparations.
Starting with an allspice rub, these spice-rubbed buffalo steaks with fig balsamic reduction are sweet, savory and sophisticated.
Recipe for Spice-rubbed buffalo steaks with fig balsamic reduction
Spice-Rubbed Buffalo Steaks
- 2 teaspoons McCormick Gourmet Collection Allspice, Ground
- 1 1/2 teaspoons McCormick Gourmet Collection Black Pepper, Coarse Grind
- 1 teaspoon McCormick Gourmet Collection Fennel Seed
- 1 teaspoon McCormick Gourmet Collection 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 OR 1 tablespoon soy sauce
- 1 tablespoon cold butter
For the Buffalo Steaks, mix allspice, pepper, fennel and sea salt in small bowl. Season both sides of steaks with spice mixture. Set aside.
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.