Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo is a wonderfully flavourful, lower-fat alternative to beef. Searing these steaks directly over a hot fire keeps them tender and moist.

For the steaks:

4 tsp soy sauce

2 tsp peanut oil

1 tsp freshly ground pepper

1 tsp cardamom

1/2 tsp onion powder

1/2 tsp paprika

4 buffalo strip steaks, about 10 ounces each

To make the steaks: Combine all ingredients except steaks. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

For the gravy:

2 Portobello mushrooms, about 3 ounces each

4 tbs extra virgin olive oil, divided

1/2 tsp lemon-pepper seasoning

1/2 tsp salt, divided

2 tbs minced onion

6 to 8 cloves garlic, minced

1/8 tsp freshly ground pepper

1/2 cup red wine

1-1/2 cups brown gravy

Meanwhile, prepare the gravy: Rub the Portobello mushrooms with 2 tbs of the olive oil, lemon-pepper seasoning, and 1/4 tsp of the salt. Grill the mushroom for 8-10 minutes over direct medium heat. Remove from grill, cut into small dice, and set aside.

Saute the minced onion and garlic in the remaining 2 tbs of the oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushroom. Stir to blend; simmer for 15 minutes, stirring occasionally.

For gas grills, increase heat to High. Grill steaks over Direct High heat for 8 to 12 minutes, turning once halfway through grilling time, or until desired doneness.

Makes 4 servings.

Recipe courtesy of Barbecue Online